tag:blogger.com,1999:blog-66208564017576752052024-03-05T04:03:18.889-05:00Imag+in Inkimag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-6620856401757675205.post-89034585082024815372013-08-09T10:42:00.000-04:002013-08-09T10:49:20.133-04:00Vegan Blueberry Muffins<div class="separator" style="clear: both; text-align: center;">
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If you follow me on Facebook, you've probably noticed I've been baking a lot of gluten-free muffins lately :). So ... I thought I'd post all my favourites in one spot so they'd been easier to find.<br />
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Here's <a href="http://www.kingarthurflour.com/recipes/gluten-free-pumpkin-muffins-recipe" target="_blank">pumpkin</a> topped with a little <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="http://www.traderjoes.com/fearless-flyer/article.asp?article_id=235" target="_blank">Trader Joe's Creamed Honey</a> </span>... <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijJ7C5kSk3EB7s9gDHH26nGR5fSFvB0Jfczlv7jt6wWipcGBysBpeNQJKWHZ39W78nD4JekgkBcd-ElYIOHXEuNDhRizX4JHYDWYwfQWI_UFHL-8WIG5RFCkqZpLeAQrxnAkw-I0Sze8L/s1600/IMG_3679.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijJ7C5kSk3EB7s9gDHH26nGR5fSFvB0Jfczlv7jt6wWipcGBysBpeNQJKWHZ39W78nD4JekgkBcd-ElYIOHXEuNDhRizX4JHYDWYwfQWI_UFHL-8WIG5RFCkqZpLeAQrxnAkw-I0Sze8L/s400/IMG_3679.jpg" width="400" /></a></div>
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and amazing <a href="http://www.kingarthurflour.com/recipes/gluten-free-banana-muffins-recipe" target="_blank">banana</a> ...</div>
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... but I have to introduce you to my new ABSOLUTE favourite of all - BLUEBERRY!<br />
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We are pretty lucky to live in a part of Ontario that's known for fresh produce. This time of year we have the privilege of picking our own berries from a berry farm here on the banks of Lake Erie. We go every year and stock up! Raspberries, blueberries, strawberries, blackberries ... all picked then packaged neatly for the freezer!<br />
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If you have food allergies, muffins/cakes can be a little tricky. They usually end up pretty dense, but this one is surprisingly different .. and it covers three major food allergy bases - no gluten, dairy or eggs! I was skeptical. How could a muffin be a muffin without ... eggs ... or milk? But ... I promise, you will quickly fall in love with the light texture.<br />
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<b>Another bonus :: <u>any sweet berry will work</u>!</b> SO good ... they disappear faster than I can make them!</div>
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I found the recipe <a href="http://www.sarahbakesgfree.com/2013/06/gluten-free-vegan-blueberry-muffins.html?m=1" target="_blank">here</a>, then tweaked it just a bit according to my preference.</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><u><b>INGREDIENTS</b></u> </span><br />
<i><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Makes 12 muffins</span></i></div>
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<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup frozen blueberries</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 3/4 cups <a href="http://www.kingarthurflour.com/recipes/gluten-free-brown-rice-flour-blend-recipe" target="_blank">King Arthur's Gluten-free Flour blend</a> <i>(I keep a big batch of this in my fridge at all times - it's the best flour substitute I've found for gluten-free baking by far!)</i></span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 teaspoon xanthan gum</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 teaspoon baking powder</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 teaspoon baking soda</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 teaspoon salt</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup coconut milk <i>(I used Trader Joe's Vanilla Flavored Coconut Milk)</i></span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup water</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tablespoon apple cider vinegar</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup organic sugar or evaporated cane juice</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 cup coconut oil, melted</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 tablespoons pure maple syrup</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 teaspoons pure vanilla extract</span></li>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Stir together flour blend, xanthan gum, baking powder, baking soda, and salt. Set aside. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In large mixing bowl or stand mixer, combine coconut milk, water and apple cider vinegar. Allow to sit for a 5 minutes. Stir in the sugar, coconut oil, pure maple syrup, and vanilla extract. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">While mixing, slowly add the flour mixture until just combined. Gently fold in the frozen blueberries. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIAg6CFzGAuMOBiTw6A3umlPP6cxFFn0QZc4SAtK7x0xlyq3vLYOGR_OXZsx1vcm58taUWunttyUO0x8Ex1GoL5U_Hurp9CtfKKiVr9U9sTY1R4GDqcPz_jNOFmjEKmNaVG6ciN3fpViEk/s1600/IMG_0637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIAg6CFzGAuMOBiTw6A3umlPP6cxFFn0QZc4SAtK7x0xlyq3vLYOGR_OXZsx1vcm58taUWunttyUO0x8Ex1GoL5U_Hurp9CtfKKiVr9U9sTY1R4GDqcPz_jNOFmjEKmNaVG6ciN3fpViEk/s400/IMG_0637.jpg" width="400" /></a></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Scoop batter into prepared muffin tin. Bake for 19-24 minutes or until golden brown. </span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Remove from pan and allow to cool (if you can keep from eating them). They don't need anything ... but, if you want an extra little touch of sweetness, <a href="http://www.traderjoes.com/fearless-flyer/article.asp?article_id=235" target="_blank">Trader Joe's Creamed Honey</a> will blow your mind!</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8psaod_IeKCHd-QRVh3ngeyxZYUNNU5KyqROdoElJpXsF8_JD1bLdaB-B3fr0hm3iDYm5HJ6TIjKuNoJgka0WzaZ31D_gGkIBOspWS1F4kh0VcADqR-j9lGskagZQyN7Gm_ldhzonmwc/s1600/IMG_8364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8psaod_IeKCHd-QRVh3ngeyxZYUNNU5KyqROdoElJpXsF8_JD1bLdaB-B3fr0hm3iDYm5HJ6TIjKuNoJgka0WzaZ31D_gGkIBOspWS1F4kh0VcADqR-j9lGskagZQyN7Gm_ldhzonmwc/s400/IMG_8364.jpg" width="400" /></a></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Store in air-tight container in the refrigerator. They also freeze great!</span></div>
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imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com0tag:blogger.com,1999:blog-6620856401757675205.post-17155956294438660782013-07-25T11:53:00.002-04:002013-07-25T20:20:09.821-04:00Cream of Mushroom Soup<div class="separator" style="clear: both; text-align: center;">
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One of the most convenient cans in the kitchen is "cream of" soup. It adds so much flavour to so many dishes and casseroles. You don't really realize how much you use it until you can't ... because it has wheat (and MSG ... but we won't even go there - I could go on forever about the chemical carcinogen "cream of" cans they try to sell us as soup, but I'll save that conversation for another day :) ). Have you ever tasted the canned "cream of" condensed soups?
Salty ... with the consistency of snot. Sorry ... that was gross, but
... true.<br />
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I did happen upon a gluten-free substitute that was pretty good made by <a href="http://progresso.com/Products/Soup/Vegetable-Classics-Creamy-Mushroom" target="_blank">Progresso</a>, but it wasn't condensed and didn't give the same thick and creamy consistency. So ... out of a yearning for <a href="http://www.mrdells.com/recipe/mr-dells-original-potato-casserole/" target="_blank">Mr. Dell's Potato Casserole</a> (sub <a href="http://www.kettlebrand.com/" target="_blank">Kettle</a> potato chips for the corn flakes) and the <a href="http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/" target="_blank">Pioneer Woman's Chicken Spaghetti</a> made with rice pasta, I was determined to come up with an <u>easy</u> gluten-free recipe ... and my friends, I have it!<br />
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I can't believe how good this soup really is! We were fighting over who got to lick the spoon! It was PERFECT, not to mention, it stores really well in the fridge or freezer (bonus!) ... and came together in around 20 minutes (double bonus!).<br />
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It could be made with celery too (for cream of celery) ... same ingredients, just sub celery for mushrooms. You might have to add a little extra broth before you add the flour ... but it should be an easy substitute. <br />
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I'll be posting my cream of chicken in a few days. I hope that, again,
you are encouraged by what you see. Just because you've been diagnosed
with a food allergy/intolerance or have decided to eliminate gluten for
better health, doesn't mean you have to be deprived of the things you
love. You just have to think a little outside the box ... or the can. :)<br />
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<b>1 recipe = 4 cans of condensed cream of mushroom soup</b><br />
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1/4 cup butter<br />
around 6 cups chopped mushrooms - any kind<br />
3/4 cup brown rice flour (you can use wheat flour if you don't have gluten issues)<br />
2 cups warm water<br />
2 cups half and half<br />
1 organic vegetable bouillon cube (I use<a href="http://www.gobiofood.com/organic-bouillons-organic-bouillon-cubes-c-358_359.html?osCsid=22294d74305544722c3a2c8abe7322a4" target="_blank"> GoBio</a>)<br />
1 teaspoon sea salt<br />
1 teaspoon fresh ground pepper<br />
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Roughly chop mushrooms. <br />
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On medium heat, melt butter in a large wok or dutch oven.<br />
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Add mushrooms and cook down until they start to release all their moisture - around 5 minutes. It's crazy how much they shrink!<br />
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Sprinkle flour all over the top and stir. It will get REALLY thick. Cook for a couple minutes, stirring constantly so the flour gets a little browned and doesn't taste raw.<br />
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Mix bouillon cube into the water and slowly stir into the mushroom "paste". Stir in cream.<br />
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Bring just to a boil, stirring regularly. Remove from heat.<br />
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Cool to room temperature and pack in jars to store in the fridge (if you're using in the next couple days) or package in ziploc freezer bags for the freezer. See how thick it gets!! Now give it a little taste ... wow! SO GOOD and SO MUCH better for you! :) YAY!imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com1tag:blogger.com,1999:blog-6620856401757675205.post-82028501853821605902013-06-01T15:49:00.000-04:002013-06-18T20:56:19.449-04:00All-Purpose Gluten-free Baking Mix<div class="separator" style="clear: both; text-align: center;">
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I've discovered the most wonderful gluten-free thing EVER - Bisquick! Well, not really the name brand ... but a homemade version that will totally knock your socks off!<br />
<br />
My parents have been visiting from Kansas City for the last little while and my mom brought a couple packages of the gluten-free Bisquick for us to try. IT WAS SO GOOD!! We made pancakes and shortcakes and pie crust and pizza ... but my joy and excitement was short-lived when I learned the product was not available in Canada. WHAT??!!<br />
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I scoured Pintrest for an alternative and guess what?! <a href="http://pinterest.com/pin/131871095311552739/" target="_blank">I found one!</a> AND IT'S EVEN BETTER than Bisquick. We tried it ... we tested it - pancake for pancake, shortcake for shortcake ... and the winner EVERY time was the homemade mix. It was so much fluffier the the Bisquick, surprisingly. I was able to find everything I needed at Bulk Barn here for a fraction
of the cost of the name brand.<br />
<br />
On top of it being extremely versatile and so stinkin' delicious, this mix has another thing going for it - no preservatives or modified, processed ingredients. That's HUGE! I can actually have a say in the quality of ingredients I make it with - love it! Every recipe I've tried, I've made with <a href="http://traderjoes.com/fearless-flyer/article.asp?article_id=939" target="_blank">Trader Joe's Unsweetened Vanilla Almond Milk</a> ... yes, my friends, that means many of the recipes can be made dairy-free and soy-free as well! I even converted my dad to the almond milk ... and for those of you who know him, pigs must be flying ...<br />
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<b>INGREDIENTS</b><br />
1 1/2 cups rice flour - brown or white (I prefer brown)<br />
1 1/2 cups potato starch<br />
3 tablespoons evaporated cane juice or sugar (I haven't tried xylitol, but maybe?)<br />
1 tablespoons + 2 teaspoons gluten free baking powder <br />
1 1/2 teaspoons xanthan gum<br />
2 teaspoons fine sea salt<br />
<br />
In a large bowl, whisk together all ingredients; sift the mixture four times.<br />
Double, triple, quadruple the recipe so you can have it on-hand, store in an air-tight container and use as a substitute for any recipe calling for gluten-free Bisquick. My mom even uses it in place of flour, depending on the recipe ... like in her Crustless Coconut Custard Pie ... but that's a post for another day. :)<br />
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Need recipe ideas for the baking mix? Not a problem! Betty Crocker has a <a href="http://www.bettycrocker.com/recipes/health-and-diet/gluten-free" target="_blank">huge recipe portal</a> that include a variety of options calling for gluten-free Bisquick. Check it out and become a member - it's free! There really are a million ways to use this mix. Here are a few of my favourites ...<br />
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<a href="http://t-kakes.blogspot.ca/2010/11/bisquick-cornbread.html?m=1" target="_blank"><b>Cornbread</b></a><br />
<a href="http://www.bettycrocker.com/recipes/gluten-free-strawberry-shortcakes/87acfc0e-6bcc-467d-9a07-a0178f388b9d" target="_blank"><b>Strawberry Shortcakes</b></a><br />
<b><a href="http://www.bettycrocker.com/recipes/gluten-free-pancakes/60ac73e9-525e-4ab8-8cda-713b8a827c0b" target="_blank"><b>Pancakes</b></a> </b>and <b><a href="http://www.bettycrocker.com/recipes/gluten-free-waffles/7640064c-fab3-4f5b-a88a-0a8e46388870" target="_blank">Waffles</a></b> (made with melted butter instead of oil)<br />
<a href="http://www.bettycrocker.com/recipes/gluten-free-ultimate-chicken-fingers/2e0a8062-a63d-448c-887e-a98c0ccc4ff5" target="_blank"><b>Ultimate Chicken Fingers</b></a><br />
<b><a href="http://www.bettycrocker.com/recipes/gluten-free-impossibly-easy-cheeseburger-pie/d85099e2-c64c-4328-9206-a8ffc3483710" target="_blank">Cheeseburger Pie</a> </b><br />
<a href="http://www.bettycrocker.com/recipes/impossibly-easy-taco-pie-gluten-free/a5c05838-da08-4347-b167-87a8cc4e3803" target="_blank"><b>Easy Taco Pie</b></a><br />
<a href="http://www.bettycrocker.com/recipes/gluten-free-decadent-chocolate-chip-scones/f52dc32e-9ef8-499c-b7e1-d1f5f1ebc0d8" target="_blank"><b>Chocolate Chip Scones</b></a><br />
<b><a href="http://www.bettycrocker.com/recipes/gluten-free-snickerdoodles/7f55976d-c482-42aa-82f5-72f8c7fd3600" target="_blank">Snickerdoodles</a></b> (made with all butter)<br />
<a href="http://pinterest.com/pin/131871095311588040/" target="_blank"><b>Cheesecake </b></a><br />
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<b>Biscuits</b><br />
2 cups gluten-free baking mix<br />
1/3 cup butter (or <a href="http://www.earthbalancenatural.com/product/soy-free-buttery-spread/" target="_blank">Earth Balance</a>)<br />
2/3 cup milk (or almond milk)<br />
3 eggs<br />
<br />
Heat oven to 400 degrees.<br />
Cut butter into flour using a pastry cutter or fork until
ingredients look grainy ... like extra course corn meal. Mix in the remaining
ingredients until a soft dough forms. <br />
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Drop by the spoonful onto a greased baking sheet. I honestly prefer a greased muffin tin, as the biscuits don't spread so much.<br />
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Bake 13-16 minutes, or until golden.<br />
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Makes 10 biscuits. If you want a dinner biscuit, add in some cheese and roasted garlic!<br />
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Just check out the texture ... <br />
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There are so many ideas and ways to use this mix ... so get creative! But of course, you must first make the biscuit recipe and enjoy a delicious, fluffy, buttery treat - something I thought I would never be able to do again (and yes ... that is homemade Ontario blackberry jam on top - heaven!).imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com0tag:blogger.com,1999:blog-6620856401757675205.post-62432053880030961562013-04-18T10:27:00.000-04:002013-04-18T10:28:05.173-04:00Crispy Chicken Wings<div class="separator" style="clear: both; text-align: center;">
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Crispy, tangy, saucy chicken wings are a classic. One problem - they pack a huge calorie punch. Traditionally, wings are deep-fried, rolled in butter, then slathered in sauce ... but you can get just as much flavour by ditching the deep fryer and using your BBQ!<br />
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This idea is not my own. Our good friend, Jeff, showed us this trick a couple years ago and we have never looked back. The wings are every bit as crispy, and even though they are still high in calories, by using the BBQ you can slash the calories in half. That's huge!!<br />
<b><br /></b>
<b>INGREDIENTS</b><br />
chicken wings (any amount)<br />
salt and pepper to taste <br />
oil for the BBQ<br />
Frank's Red Hot Buffalo Wing Sauce (the best ... and gluten-free!)<br />
<br />
Salt and pepper chicken wings. Let sit for at least an hour.<br />
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Clean BBQ with a scraper. Using a folded paper towel, oil the grates.<br />
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Preheat the BBQ then add the chicken wings, skin side down.<br />
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DO NOT LEAVE YOUR BBQ! Because the chicken wings are higher in fat, they need turned more often and left unattended could cause a flare up ... so be careful.<br />
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BBQ until cooked through. This usually takes about 20-30 minutes ... sometimes longer depending on the size of your wings.<br />
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Place hot wings in a large bowl. Cover with sauce and toss to coat.<br />
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Eat and enjoy! Lick your fingers. Lick the plate.<br />
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<b><u>TIP</u>: </b>If you're making these for a dinner party, you can toss them in sauce and place them in the oven, in a single layer on a parchment covered baking sheet, at 300 degrees. I wouldn't leave them too long or they'll dry out ... maybe 20 minutes at the most.imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com0tag:blogger.com,1999:blog-6620856401757675205.post-52935095981309450232013-04-17T16:26:00.000-04:002013-05-17T19:40:52.386-04:00Ultimate Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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... and guess what, they're gluten-free!! Chewy, gooey and full of protein and fibre! Not to mention, they are free from refined sugar (except a little in the chocolate chips and marshmallows, if you add them).<br />
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Of course these are kid-tested ... Morgan loves them with vanilla soy milk or almond milk as an after school snack. But for those kids (and husbands) with gluten allergies, it can be hard to find yummy treats that compare with the real deal. This one, my friends, totally does.<br />
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<b>INGREDIENTS</b><br />
1 stick (1/2 cup) of butter, softened<br />
1/2 cup xylitol * or evaporated cane juice<br />
1/2 cup maple syrup<br />
1 egg<br />
1 1/2 teaspoons vanilla<br />
3/4 cup almond flour **<br />
3/4 cup brown rice flour<br />
1 tsp baking soda<br />
1/2 teaspoon salt<br />
2 cups brown Rice Krispies cereal (gluten-free)<br />
1 1/2 cup Toll House semi-sweet chocolate chips<br />
(optional) 1 cup mini marshmallows<br />
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<span style="text-align: center;">* If baking with xylitol, you might need to increase the baking time by a minute or two.</span><br />
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** almond flour can be pricy. I use my Vitamix to grind raw almonds into flour. Any high-powered blender will work. If you want to get more out of your almonds, check out <a href="http://www.youtube.com/watch?v=qo8KrrVCPF4&feature=youtu.be" target="_blank">this tutorial</a> on how to make almond milk. It's so easy and the pulp turns into the best almond flour - talk about bang for your buck!<br />
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Preheat oven to 350 degrees.<br />
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Cream together butter, evaporated cane juice and maple syrup. Mix in egg and vanilla.<br />
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Add dry ingredients: almond meal, brown rice flour, baking soda, salt and cereal. Mix until the cookie dough comes together.<br />
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Add in chocolate chips and slowly mix until incorporated.<br />
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Portion with a cookie scoop onto a greased baking stone or a parchment covered baking tray. Bake 11-13 minutes until the cookies turn a golden brown. <br />
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If you have trouble with your cookies spreading too flat, see my tip <a href="http://imaginink.blogspot.ca/2012/06/oaty-oatmeal-chocolate-chip-cookies.html" target="_blank">here</a>. <br />
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Pour yourself a big glass of milk or a hot cup of tea and enjoy one of these bad boys! Who said gluten-free was boring?! </div>
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imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com0tag:blogger.com,1999:blog-6620856401757675205.post-89960522482077105822013-04-17T11:56:00.002-04:002013-04-17T12:01:07.744-04:00Cheesy Cauli-Garlic Spaghetti<div class="separator" style="clear: both; text-align: center;">
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Years ago, my parents had these wonderful friends, a missionary couple, from Italy. This recipe is straight from their kitchen - as authentic as it gets. I remember the first time she made it for us ... I hate cauliflower and I was so nervous to try it. To my surprise, this has become one of my favourite pasta dishes of all time. It's very simple, but so satisfying!! Bonus :: It's a sneaky way to bulk up pasta with veg ... your kiddos won't even know!<br />
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INGREDIENTS<br />
2 tablespoons olive oil<br />
5 cloves of garlic, minced<br />
1 head of cauliflower, cut into chunks<br />
1 cup fresh grated Pecorino Romano or Parmesan cheese<br />
Salt and pepper, to taste<br />
1lb package of spaghetti (since we're a gluten-free house, I used Trader Joes Corn Spaghetti)<br />
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Boil around a cup of water and place a steam basket inside a saucepan. Add cauliflower, cover and steam until tender.<br />
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Smash with a fork.<br />
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Meanwhile, cook pasta according to package directions. Drain.<br />
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In a small skillet, heat olive oil and sautƩ garlic until tender, but not brown. Smash with fork.<br />
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Add cauliflower into the pot the pasta was cooked in. Stir in cheese, oil and garlic. Toss in pasta until well coated. Season with salt and pepper to taste. <br />
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Serve with a big salad and call it dinner!<br />
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We were so glad Matt's mom was able to join us for the evening since his dad was out of town. Good food, good fun ... great time visiting.<br />
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<span style="color: #783f04;"><i>"Dining is and always was a great artistic opportunity."</i> - Frank Lloyd-Wright </span><br />
<br />imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com0tag:blogger.com,1999:blog-6620856401757675205.post-3792525584089901052013-04-07T12:39:00.000-04:002013-04-08T10:41:24.680-04:00Recipe Roll #4<div class="separator" style="clear: both; text-align: center;">
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Welcome to another week of tried and true meal ideas, straight from my menu. I hope this inspires you to get in the kitchen and cook ...<br />
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If you need a little help staying organized, make a <a href="http://imaginink.blogspot.ca/2011/02/menu-planning.html" target="_blank">Menu Display Board</a> and take a few minutes to fill it out every week. A little planning really cuts down mealtime stress and kids love to read it! I've included a free download on the link above to make it easy.<br />
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Enjoy!<br />
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<span style="font-size: large;"><b>Tuesday</b></span> we had <a href="http://www.simplyrecipes.com/recipes/braised_bbq_beef_sandwich/" target="_blank">Braised BBQ Beef Sandwiches</a> from Simple Recipes.<br />
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This was AWESOME!! I used my homemade <a href="http://imaginink.blogspot.ca/2013/01/kansas-city-bbq-sauce-gluten-free.html" target="_blank">Kansas City BBQ Sauce</a> mixed with <a href="http://www.sweetbabyrays.com/" target="_blank">Sweet Baby Rays</a>
and it was perfect. I served on Udi's Gluten-free hamburger buns with
tangerine wedges on the side - Yum-O!! Thankfully, there were enough
leftovers for Matt and Morgan to both have lunch on Tuesday or I think I
would have had a fight. :)<br />
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<b><span style="font-size: large;">Wednesday</span></b> we tried <a href="http://www.veggiebelly.com/2010/08/vietnamese-summer-rolls-mango-sweet-chili-dipping-sauce.html" target="_blank">Vietnamese Summer Rolls</a> from Veggie Belly.<br />
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<br />
These
looked great and sounded great ... and the funny thing is, this recipe
is very similar to <a href="http://www.youtube.com/watch?v=hLdHNM5XQTM&feature=youtu.be" target="_blank">Veggie Sushi</a> (which we love), but we didn't care for
these. The vermicelli was ok. I think the flavour that comes with
sushi rice makes a difference. It was really overpowered by cilantro as
well, which again, we usually love. I only used a little and it didn't seem to matter. Oh well! Win some, lose some ...<br />
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<span style="font-size: large;"><b>Thursday</b></span> we tried <a href="http://menumusings.blogspot.ca/2013/02/coconut-lime-chicken.html" target="_blank">Coconut Lime Chicken</a> from Menu Musings of a Modern American Mom.<br />
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It
was really good ... subtle coconut richness mixed with mild curry.
Matt usually isn't a fan of curry, but he really liked this. I served
it over cilantro rice <i>(2 cups long grain white rice, 2 cups water, large
handful chopped cilantro, 2 gf all-natural bullion cubes ... throw
everything in the rice cooker) </i>with fresh cut red peppers and carrot
sticks on the side.<br />
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<span style="font-size: large;"><b>Friday</b></span> we had friends over, so I made a version of <a href="http://rita-may-recipes.blogspot.ca/2011/02/pastitsio-my-big-fat-greek-casserole.html" target="_blank">Pastitsio</a> from Rita May Recipes.<br />
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I did three things differently ::<br />
#1 - <u>I used my own version of meat sauce</u> ...<br />
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I browned stew beef in my Dutch oven, then braised it in my <a href="http://imaginink.blogspot.ca/2013/01/homemade-pasta-sauce.html" target="_blank">Homemade Pasta Sauce</a> in the oven at 350 degrees for about two hours, stirring occasionally, until fall-apart tender.<br />
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#2 - <u>I used rice flour in the White Sauce</u>.<br />
#3 - <u>I used Trader Joe's Gluten-free Corn Pasta</u>.<br />
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It turned out really yummy! We had olives and fresh veggie salads on the side ... and my friend brought the most delicious brownies made with almond flour. Good times!<br />
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<span style="font-size: large;"><b>Saturday</b></span> we had my recipe for <a href="http://imaginink.blogspot.ca/2013/02/loaded-chicken-sausages.html" target="_blank">Loaded Chicken Sausages</a>.<br />
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<span style="font-size: large;"><b>Sunday</b></span>, as I've mentioned before, we usually have small group Bible study so I made <a href="http://www.food.com/recipe/rice-flour-banana-bread-wheat-free-92196" target="_blank">Rice Flour Banana Bread</a> from food.com<span class="author "><a class="url fn" href="http://share.food.com/community/fluffernutter/style.esi?member_id=106506"><span itemprop="author"></span></a></span> to take, along with a little <a href="http://www.tammileetips.com/2013/01/copy-cat-texas-roadhouse-butter/" target="_blank">Copy Cat Texas Roadhouse Butter</a> from Tammilee Tips.<br />
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It turned out pretty good! I haven't had much luck with gluten-free baking, so I was pleasantly surprised to see this one actually turn out. It was very easy and required only normal ingredients - no gums or specialty starches. It did call for sugar, so I substituted organic evaporated cane juice and it was perfect. I will definitely make this again when I have spotty bananas.<br />
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The Texas Roadhouse butter is rockstar. I know it's not the best for you (high in calories, fat, sugar, etc.) ... but it takes the bread from yum to YUM! A worthwhile splurge. :)imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com0tag:blogger.com,1999:blog-6620856401757675205.post-85423420541383737572013-03-28T19:28:00.000-04:002013-03-28T22:07:42.444-04:00Recipe Roll #3<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhL_hwvV28g8uDq74U0HBVPQ3NeL4O57lb18HfRwdOHV1pV2DMWEIwDq8BuFpDQcKMHIVq1pUzvrpO067CntVnj5pLDv2_M1Tc-tlxWYrcyfq890jgY7t9aoUls5KGKAmIjHiuXErWY8-/s1600/RecipeRoll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="73" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhL_hwvV28g8uDq74U0HBVPQ3NeL4O57lb18HfRwdOHV1pV2DMWEIwDq8BuFpDQcKMHIVq1pUzvrpO067CntVnj5pLDv2_M1Tc-tlxWYrcyfq890jgY7t9aoUls5KGKAmIjHiuXErWY8-/s400/RecipeRoll.jpg" width="400" /></a></div><br />
I'm so thankful for busy times. It truly helps me appreciate when life is slow. That being said ... it's been another crazy, busy work week in our house. I can't help but thank the Lord for His provision and a wonderful, supportive husband - he is such a great help to me ... my culinary inspiration. :)<br />
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">When life is crazy, </span><u style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">you don't have to eat out</u><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"> - in the time it takes you to "drive thru", with just a tiny bit of planning and prepping, you can have any of these family-tested meals below. </span>I hope that you're inspired by what you see. I know it's hard, especially when you're busy, to plan meals ... and to follow through making them. But the payoff is better health and more money in the bank. Isn't that something we all hope for? <br />
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<b><span style="font-size: large;">Saturday</span></b> we had Matt's favourite - <a href="http://www.mortonsalt.com/for-your-home/culinary-salts/recipes/114/brined-and-roasted-chicken-pieces/" target="_blank">Brined and Roasted Chicken Pieces</a> by <a href="http://www.mortonsalt.com/" target="_blank">Morton Salt.</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6H-ujRgiUe6aumiYPg-wVOeUNB-K1MEhneXo_YP4iQeaG-BcOffSjNf6lua3TN9OoRCKy0Nw7rHsD18iN3Al_z4CCqA_mAA56ybKbWqEY06ALfbRkM1-wPpqzHqhvsz2FPywpmrZd1XpN/s1600/brined-and-roasted-chicken-pieces.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6H-ujRgiUe6aumiYPg-wVOeUNB-K1MEhneXo_YP4iQeaG-BcOffSjNf6lua3TN9OoRCKy0Nw7rHsD18iN3Al_z4CCqA_mAA56ybKbWqEY06ALfbRkM1-wPpqzHqhvsz2FPywpmrZd1XpN/s1600/brined-and-roasted-chicken-pieces.jpg" /></a></div><br />
I came across this recipe on Pinterest a couple weeks ago. I had found chicken pieces on sale, but I wasn't sure what to do with them. I've heard a lot about brines and this seemed pretty quick and easy, so we gave it a try. OH MY GOODNESS - the chicken turned out so juicy ... better than KFC (according to Matt) and a lot better for you! I served with smashed red potatoes and fresh asparagus. MMM!!<br />
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<b><span style="font-size: large;">Sunday</span></b> we had <a href="http://notdeprived.blogspot.ca/2013/03/kirks-famous-sushi-gluten-free.html" target="_blank">Kirk's Famous Sushi</a> by <a href="http://notdeprived.blogspot.ca/" target="_blank">Not Deprived</a> (<a href="http://youtu.be/hLdHNM5XQTM" target="_blank">here's their video tutorial as well</a>) with homemade sweet chili sauce.<br />
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This is an EXCELLENT tutorial for perfect at-home sushi. My whole family was hands-on with this one - everyone had a job! We had so much fun ... and it was easier than I thought!<br />
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Here's our actual finished product ...<br />
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I used rice paper because I'm not a huge fan of nori (seaweed sheets) ... or anything fish for that matter, but for Matt and Morgan I added strips of honey salmon (salmon rubbed with salt, pepper and honey, then sautƩd in olive oil until cooked through).<br />
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Sushi <u>does not</u> equal fish ... the rest of the rolls I stuffed full of only veggies and they turned out delish (just look at that picture above - YUM)! If you like sushi, this is a must try. It helps to have a sushi mat, but if you don't, plastic wrap seems to work ok. Serve with fresh fruit on the side for a perfect finger food meal.<br />
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Here's the sweet chili sauce I topped the sushi with ... HUGE WIN (so much tastier than store-bought)! <br />
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<i>Sweet Chili Sauce:</i><br />
1/2 cup honey<br />
3 heaping tablespoons sambal oelek chili paste<br />
1 tablespoon rice vinegar<br />
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And just in case you're wondering about that chili paste, you can find it in the Asian section at most stores ... I find mine at Walmart here in Canada and Target/Meijer in the States. <br />
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<span style="font-size: large;"><b>Monday</b></span> we tried <a href="http://aroundthetableri.blogspot.ca/2012/02/cheesy-quinoa-mac-cheese.html" target="_blank">Cheesy Quinoa Mac & Cheese</a> from <a href="http://aroundthetableri.blogspot.ca/" target="_blank">Around the Table: Loving Food in RI and Beyond</a><br />
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For the veggies I used a can of chopped green chilis and instead of milk I used sour cream. It turned out so yummy. For the seasoned salt I used one of my new kitchen favourites - Herbamare. You can find it in the natural section at most grocery stores.<br />
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I left out the suggested bread crumbs and used old white cheddar ... then served with a few fresh cut veggies. It wasn't Morgan's favourite - I think because she's so used to the noodle texture, but it was really tasty. I would definitely make this again - high nutrition comfort food at it's best!<br />
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<b><span style="font-size: large;">Tuesday</span></b> we had my mom's delicious <a href="http://imaginink.blogspot.ca/2013/03/lean-green-tortilla-soup.html" target="_blank">Lean & Green Tortilla Soup</a>.<br />
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<b><span style="font-size: large;">Wednesday</span></b> we tried <a href="http://thepioneerwoman.com/cooking/2013/03/hot-roast-beef-sandwiches/" target="_blank">Hot Roast Beef Sandwiches </a>from <a href="http://thepioneerwoman.com/" target="_blank">The Pioneer Woman</a><br />
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What can I even say ... yes, this recipe leaves me speechless. If you need a quick crowd-pleaser, THIS IS IT. I used two meats (gluten-free Castle Wood Turkey Pastrami and Angus Roast Beef from Sam's Club) and sharp white cheddar on Udi's Gluten-free buns. I put a few extras together and we used them for lunches. I tried serving with a veg-packed salad, but sometimes only crunchy, salty chips will do ... and for that I choose Boulder Canyon Garden Select Vegetable Crisps.<br />
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Thankfully they sell giant bags of these at Sam's Club. They rock! :)<br />
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</b></span><span style="font-size: large;"><b>Thursday</b></span> <i>(today)</i> I made my <a href="http://imaginink.blogspot.ca/2013/02/gluten-free-pizza.html" target="_blank">Homemade Pizza</a>, but, since I was extremely pressed for time, we tried Udi's Pizza Crusts instead of the Bob's Red Mill Mix I usually make. You know what - we liked them WAY better! They're thin and crispy ... I will definitely be keeping these on-hand.<br />
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<span style="font-size: large;"><b>Friday</b></span> we are getting together with family and I plan to make my <a href="http://imaginink.blogspot.ca/2013/01/haystacks-in-hurry.html" target="_blank">Haystacks in a Hurry</a>. It's a great option for a crowd ... and super easy for each person to customize according to their taste.<br />
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Happy Easter! Hope you enjoy a wonderful time with friends and family as we reflect and celebrate salvation through Jesus Christ, the only Way, Truth and Life! (John 14:6)imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com5tag:blogger.com,1999:blog-6620856401757675205.post-25518357578256281942013-03-27T10:16:00.001-04:002013-03-27T10:17:58.270-04:00Lean & Green Tortilla Soup<div class="separator" style="clear: both; text-align: center;">
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This soup will not win any beauty contests, but it is DELICIOUS ... not to mention a snap to put together. When I was a teenager, my mom started making this verde version of tortilla soup and it was an instant hit. The flavour is SO GOOD and, for Mexican food lovers like us, almost addicting! The best part of all :: it's one of those naturally gluten-free meals that requires no substitutions and makes a wonderfully fresh and hearty dinner. Matt and Morgan are crispy-tortilla-strip crazy, so I always double that portion of the recipe ...<br />
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<u><b>INGREDIENTS</b></u> <br />
10 corn tortillas<br />
olive oil<br />
sea salt <br />
1 cup chopped poblano peppers<br />
1/2 cup onion, chopped<br />
2 large boneless skinless chicken breasts<br />
1 tsp cumin<br />
1 garlic glove, minced<br />
28 ounces of chicken broth (or one large can)<br />
2 cans black beans, drained and rinsed<br />
1 1/4 cup salsa verde (make sure you grab mild, unless you want it spicy)<br />
2 tablespoons fresh cilantro + more for garnish<br />
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<i><u>Crispy Tortilla Strips</u> (the tasty topping) </i><br />
Preheat oven to 400 degrees.<br />
Cut six of the tortillas in half. Stack the piles on top of each other and cut into 1/2 inch strips. Toss with 1 tsp of olive oil and bake 10-12 min, stirring once, until crisp. Remove from the oven and lightly sprinkle with sea salt.<br />
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<u><i>Soup</i></u><br />
Remove membranes and seeds from the poblanos. Toss chicken in cumin. Slice the remaining four tortillas into strips.<br />
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Heat 1 tsp of oil in a medium size soup pot. Add chicken and cook for about 5-10 minutes until it's browned (try not to overlook, as chicken breasts can dry out quickly). Remove and set aside.<br />
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In the same pot you used for the chicken, add poblanos, onion and garlic. After about 3 minutes, return chicken to the pot and add the beans, salsa, broth and raw tortilla strips. Bring to a boil, then reduce heat. Simmer uncovered for 15-20 minutes. Right before serving, stir in cilantro.<br />
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Top each serving with a small dollop of sour cream, a sprinkle of Monterey Jack and a few of the crispy tortilla strips.<br />
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imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com0tag:blogger.com,1999:blog-6620856401757675205.post-15802672689214896162013-03-14T07:03:00.000-04:002013-03-15T17:22:28.106-04:00Recipe Roll #2<div class="separator" style="clear: both; text-align: center;">
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Another busy week in our house. This time of year is always full ... really my busiest time as a designer. Matt's schedule is crazy as well ... and if I didn't have a plan, we'd be eating nacho chips with cheese melted in the microwave every night for dinner - literally. It's happened before.<br />
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I'm a planner by nature, and in those moments of busy insanity, I cling to my plan. I depend on fast, easy and low-maintenance meals ... which can be difficult when you have food intolerance of any kind. My biggest ally, as I talked about in my last Recipe Roll, is Pinterest. If you're struggling to come up with a menu plan - look there first. With each menu plan, make a matching grocery list (listing everything you need for those recipes) ... then save them. Before you head to the store, shop your pantry first ... then head out to shop for the remainder of the items you need for the week. After 6 weeks you'll have six menu plans and 6 grocery lists to rotate! You'll also be using up the things you have in your cupboards - a huge time and money saver!<br />
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Here's our week-at-a-glance menu - we're trying a few new things, along with a few of our tried and true favourites ...<br />
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<span style="font-size: large;"><b>Sunday</b></span> I made <a href="http://www.annies-eats.com/2010/11/17/spinach-artichoke-dip/" target="_blank">Spinach Artichoke Dip</a> by <a href="http://www.annies-eats.com/" target="_blank">Annie's Eats</a><br />
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I don't usually cook on Sundays, but it was our turn to host small group Bible study and I needed an yummy warm snack to go with fresh fruit and goodies ... this was perfect. I used fresh baby spinach instead of frozen and it turned out awesome.<br />
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I served the dip with <a href="http://www.samsclub.com/sams/crunchmaster-multi-grain-crackers-20-oz/125593.ip" target="_blank">Multi-Grain crackers by Crunchmaster</a> I found at Sam's Club <i>(I've also found them at Costco)</i>.<br />
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<span style="font-size: large;"><b>Monday</b></span> we tried <a href="http://foodraf.com/spicy-honey-brushed-chicken-thighs/" target="_blank">Spicy Honey-Brushed Chicken Thighs</a> by <a href="http://foodraf.com/" target="_blank">foodraf</a><br />
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I LOVED this chicken. Not only was it tasty, it came together so fast. I only made enough for the three of us and I wish I'd made more for leftovers. It would have been amazing chopped up on a fresh salad or stirred into my <a href="http://imaginink.blogspot.ca/2013/01/lentils-and-rice-stir-fry.html" target="_blank">Lentils and Rice Stir-Fry</a>. I served the chicken with a simple broccoli cheese rice and it was perfect!<br />
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<span style="font-size: large;"><b>Tuesday</b></span> we tried <a href="http://www.epicurious.com/recipes/food/views/Wine-Braised-Chuck-Roast-with-Onions-231357" target="_blank">Wine-braised Chuck Roast with Onions</a> from <a href="http://www.epicurious.com/" target="_blank">Epicurious</a><br />
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I only have two words: <u><b>MAKE THIS</b></u>. It was so easy and the result was over the top. The onions and wine break down and create a delicious beefy sauce/gravy. I served with simple roasted garlic mashed potatoes ... and we were fighting over leftovers for lunch the next day.<br />
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<span style="font-size: large;"><b>Wednesday</b></span> we tried <a href="http://www.cannellevanille.com/seasons/autumn/apple-gruyere-and-sage-muffins-and-a-childhood-soup/" target="_blank">Leek, Butternut Squash and Potato Soup</a> by <a href="http://www.cannellevanille.com/" target="_blank">Cannelle et Vanille</a><br />
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The only things I did differently was roast the butternut squash ahead of time and add a bay leaf for extra flavour. It came out very tasty ... perfect for a chilly, snow-in-the-air day.<br />
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<span style="font-size: large;"><b>Thursday </b><i><span style="font-size: small;">(today)</span></i><b> </b></span>I'm making my <a href="http://imaginink.blogspot.ca/2013/01/baked-tacos.html" target="_blank">Meatless Baked Tacos</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOK4EB8P06qg-6GlteDbkahWD0kkk0i2s8_eP-4t7RvCErZ6YpxZtZF67QYs2jps3tCAK7WjtPbFJiJdQnwdnUZNKxcrxGqe_CO3QY8vxm0dL4Dm8ry_ZffXBg1_xAhJuT3oZRwT4nzmU/s1600/blogger-image--1676414010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOK4EB8P06qg-6GlteDbkahWD0kkk0i2s8_eP-4t7RvCErZ6YpxZtZF67QYs2jps3tCAK7WjtPbFJiJdQnwdnUZNKxcrxGqe_CO3QY8vxm0dL4Dm8ry_ZffXBg1_xAhJuT3oZRwT4nzmU/s400/blogger-image--1676414010.jpg" width="400" /></a></div>
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This is one of our favourites for sure. I love entertaining with tacos (we've invited Matt's parents for dinner) because they are customizable - each person can make their meal exactly how they like it. The "meat" is actually a mix of beans and lentils combined with refried beans and onion (believe me, you won't miss the meat) ... throw all the fresh veg on top and they are a perfect quick, easy and healthy meal your family will love!<br />
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<b><span style="font-size: large;">Friday</span></b> I am going to BBQ the <a href="http://www.aprettylifeinthesuburbs.com/2011/04/whats-for-dinner-hamburgers.html" target="_blank">Best Ever Hamburgers</a> by <a href="http://www.aprettylifeinthesuburbs.com/" target="_blank">A Pretty Life</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WtNK1R_0t91caNpdvUNsDo6bYRSM-SzhFtmCFWzmUKRDCBKeTNix7C_vdLlVHwiAQS3AeRYbJYqTq1ktBeacuFgTmipzzuSLHdvlh4KBl0CPc4n14DmcvZ5Si5phgTh-tzeCZY2hE0pE/s1600/burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WtNK1R_0t91caNpdvUNsDo6bYRSM-SzhFtmCFWzmUKRDCBKeTNix7C_vdLlVHwiAQS3AeRYbJYqTq1ktBeacuFgTmipzzuSLHdvlh4KBl0CPc4n14DmcvZ5Si5phgTh-tzeCZY2hE0pE/s400/burger.jpg" width="400" /></a></div>
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We actually make these burgers ahead of time and vacuum seal them in packages of 5 for the freezer ... and just like the name - they are the BEST EVER. Matt prefers to grind his own beef ... though, if you've read any of my past posts, you know I eat a mostly vegetarian diet with only small portions of meat ... but I do allow myself to have one of these from time to time. ;)<br />
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I always substitute rice flour for the breadcrumbs and they turn out perfectly. I serve these on Udi's gluten-free buns (or wrapped in a large lettuce leaf) ...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmnk0hcyvBtjrNDV9p2JyxyBzTtcW4s0eavs-OSojOPFUwrmKVdw_eJR01-hpQD0cKq5Y1fLVe9A2jMc3aK0JvLketdV6MYzheaX0JbjiPZG9_GjpeDmzYK22dB4_aYOQvgKMjKi0z-tNp/s1600/dill-pickle-dip-recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmnk0hcyvBtjrNDV9p2JyxyBzTtcW4s0eavs-OSojOPFUwrmKVdw_eJR01-hpQD0cKq5Y1fLVe9A2jMc3aK0JvLketdV6MYzheaX0JbjiPZG9_GjpeDmzYK22dB4_aYOQvgKMjKi0z-tNp/s320/dill-pickle-dip-recipe.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0K3r__JgeU6KiIwfv7DgE-seslLUaU9mJv_oCcx2NtPfFW3PdLjuG23djRrK0guVEj0oSVNUxtwPgLEnTnNF45xVezfE86-wJmz4H6jgyGVW1rR4uzzARvaS2UEgqGI4smmEEpxlU9frO/s1600/Fries_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0K3r__JgeU6KiIwfv7DgE-seslLUaU9mJv_oCcx2NtPfFW3PdLjuG23djRrK0guVEj0oSVNUxtwPgLEnTnNF45xVezfE86-wJmz4H6jgyGVW1rR4uzzARvaS2UEgqGI4smmEEpxlU9frO/s320/Fries_6.jpg" width="320" /></a></div>
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... topped with <a href="http://www.bunsinmyoven.com/2012/01/18/pickle-dip/" target="_blank">Pickle Dip</a> by <a href="http://www.bunsinmyoven.com/" target="_blank">Buns in My Oven</a> and my <a href="http://imaginink.blogspot.ca/2011/07/homemade-fries.html" target="_blank">Homemade Fries</a> on the side! Delicious!<br />
<br />imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com1tag:blogger.com,1999:blog-6620856401757675205.post-40424956400526971072013-03-07T12:58:00.000-05:002013-03-07T13:25:07.872-05:00Recipe Roll #1<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJWsPkavD-eGPedXAsNoQonQLXM_TcTD3yNDVUc1qOo1GaTZ7TgrhVBZ5Wv01x056H-CBN1L4Mcx_4vRDaCp5SOVJZY73XXCjwgurgPKRO5IsnrzjNCqIUxjckR38-KhLW2H86YGWXnUZ/s1600/littlemissbusy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJWsPkavD-eGPedXAsNoQonQLXM_TcTD3yNDVUc1qOo1GaTZ7TgrhVBZ5Wv01x056H-CBN1L4Mcx_4vRDaCp5SOVJZY73XXCjwgurgPKRO5IsnrzjNCqIUxjckR38-KhLW2H86YGWXnUZ/s320/littlemissbusy.jpg" width="320" /></a></div>
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This week has been a particularly busy week in our house (it's graphic design crunch time), which hasn't left much time for creativity around the house. I thrive on innovation in the kitchen, but I also need a balance of <b><i>simplicity</i></b> now and then. In those moments I turn to Pinterest! I quickly snap screenshots of a few chosen recipes on my Pinterest app and zip to the store.</div>
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I used to have a Pinterest folder dedicated to recipes I've tried and loved ... but it got too big ... and a little lost with my other folders. So ... I thought I'd start a sort of "Recipe Roll" here so I can share, what I consider, the yummy stuff I make when time is tight.<br />
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<b><span style="font-size: large;">Monday</span></b> we tried <a href="http://www.consideringcampbell.com/2012/03/pinterest-challenge-winter-edition.html" target="_blank"><b><u>Veggie Laksa</u><i> </i></b></a><i><a href="http://www.consideringcampbell.com/2012/03/pinterest-challenge-winter-edition.html" target="_blank">(Coconut Curry Soup)</a> </i>from <a href="http://www.consideringcampbell.com/" target="_blank">Considering the Campbells</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mxPxnY_6nrkFKVe57JqKLZpVr56f727uoGqo0wdIw7stFoxgXBwDEWooNL1Ma4kKZx1rdXc6boKSI6DVAXralYY-Ma_2AwYaNnHxA_6jdbuuDCoiEkmHf63knOP_dqZwP9CKLgC4ML4w/s1600/image%25255B61%25255D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mxPxnY_6nrkFKVe57JqKLZpVr56f727uoGqo0wdIw7stFoxgXBwDEWooNL1Ma4kKZx1rdXc6boKSI6DVAXralYY-Ma_2AwYaNnHxA_6jdbuuDCoiEkmHf63knOP_dqZwP9CKLgC4ML4w/s320/image%25255B61%25255D.png" width="240" /></a></div>
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It was really good! A bit zippy, but we like it a little spicy.<br />
Things I will do differently next time I make this so it's easier to eat:<br />
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<li>chop the veggies instead of slice</li>
<li>
break up my rice noodles into pieces</li>
<li>double the recipe </li>
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<b><span style="font-size: large;">Tuesday</span></b> we tried <a href="http://peaceloveandlowcarb.blogspot.ca/2012/06/philly-cheesesteak-stuffed-peppers.html#.UTif5xl8RNL" target="_blank"><u><b>Philly Cheesesteak Stuffed Peppers</b></u></a> from <a href="http://peaceloveandlowcarb.blogspot.ca/" target="_blank">Peace + Love + Low Carb</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpKwjk_G_Jgu2AnQz8Ivd0lE4Nn1M3WMW9mQ_g3hCzpENWLBcfKRlijvEiAg3hcNCKGjx0aTKHslr5JIJeEe56HV0VYpx_CPUfwh9ImNJ5ZMaoihXyjNNE6O83BubqLEHvMv5LpFsdbPa/s1600/IMG_5288%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpKwjk_G_Jgu2AnQz8Ivd0lE4Nn1M3WMW9mQ_g3hCzpENWLBcfKRlijvEiAg3hcNCKGjx0aTKHslr5JIJeEe56HV0VYpx_CPUfwh9ImNJ5ZMaoihXyjNNE6O83BubqLEHvMv5LpFsdbPa/s320/IMG_5288%255B1%255D.JPG" width="320" /></a></div>
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They were amazing. I don't eat beef very often (really never), especially lunch meat ... but when I do, I use <a href="http://www.samsclub.com/sams/castle-wood-reserve-sliced-angus-roast-beef-22-oz/prod860626.ip" target="_blank">Castle Wood Reserve</a> from Sam's Club (gluten-free).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqer-mGbY_K7_tk6BOQBcykAbx77PNmbxHArODHoMdDdrNP_B3iZCLsDgZzBX77tZK0oamGb7aX8JfaClM6LCISLc2ohLFt55buFPpZQXPUHudEqxjA38ouuKX9Xa73kuiS8-NzsCREcL/s1600/51o7oLpyfKL._SL500_SS500_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqer-mGbY_K7_tk6BOQBcykAbx77PNmbxHArODHoMdDdrNP_B3iZCLsDgZzBX77tZK0oamGb7aX8JfaClM6LCISLc2ohLFt55buFPpZQXPUHudEqxjA38ouuKX9Xa73kuiS8-NzsCREcL/s200/51o7oLpyfKL._SL500_SS500_.jpg" width="200" /></a></div>
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I served these stuffed peppers with Trader Joe's Basmati Rice Medley made quickly in the rice cooker. Next time I think I'll add this cooked rice into the pepper with the meat mixture for a full meal-in-one.<br />
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<b><span style="font-size: large;">Wednesday</span></b> we had chopped salad topped with with hard boiled egg, rotisserie chicken, chopped veggies and <a href="http://www.schneiders.ca/en/Products/CountryNaturals/Pages/SchneidersCountryNaturalsBacon.aspx" target="_blank">gluten-free, nitrate-free bacon</a> (again, I don't eat the bacon, but my family sure loves it!).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PBQBf6Ox7MzhKTbK4Eh3UX7wNDEdjMsTP7RJnPOr3d6MvoqwX_phb_x-kEooQsBRM6muL_5Yd3mWCTx6sztHJomnytDX7ndJknV9hI3qkFGza-1cUwtHVuLY81Y5g2RazgE0bw4PEED5/s1600/ranch+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PBQBf6Ox7MzhKTbK4Eh3UX7wNDEdjMsTP7RJnPOr3d6MvoqwX_phb_x-kEooQsBRM6muL_5Yd3mWCTx6sztHJomnytDX7ndJknV9hI3qkFGza-1cUwtHVuLY81Y5g2RazgE0bw4PEED5/s320/ranch+copy.jpg" width="320" /></a></div>
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I served with two dressing choices: <a href="http://www.briannassaladdressing.com/product/classic-buttermilk-ranch/" target="_blank">Brianna's Ranch</a> dressing and <a href="http://www.samsclub.com/sams/virginia-brand-vidalia-onion-vinegarette-2-24-oz/prod1420010.ip" target="_blank">Vidalia Onion Vinegarette</a> dressing. To my surprise, Morgan asked if we could have chopped salad for dinner all the time! Um ... YES!<br />
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<span style="font-size: large;"><b>Thursday</b></span><i> (today) </i>we're having <a href="http://utah.todaysmama.com/2012/03/20/tomato-basil-parmesan-soup-in-the-slow-cooker-or-on-the-stove-top/" target="_blank">Crockpot Tomato Basil Parmesan Soup</a> from <a href="http://utah.todaysmama.com/author/karenpeterson/" target="_blank">Karen Peterson with Today's Mama</a>.<br />
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If the inviting smell wafting through my house is any indication on how this will taste ... I know its going to be delish and can't wait!! I modified it a bit and used gluten-free rice flour to make the rue. I'm serving it with a simple side salad of greens and veg.<br />
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<b><span style="font-size: large;">Friday</span></b> I'm going to make <a href="http://iwashyoudry.com/2012/05/02/how-to-wednesday-baking-a-potato/" target="_blank">Restaurant Style Baked Potatoes</a> from <a href="http://iwashyoudry.com/" target="_blank">I Wash You Dry</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisIwqd4rCBVt27S_nLEV4U1xSmzrVfBXMlBvD6ulYakZxukOx4ScdqIgFtnKzRbP7rjRjiEFYswYJk0w897noyefDJ-HtfYG0ogY8VP7n9Knb7f3gIsRzpk86gxzUfGh7KLceyvYRS4R2T/s1600/DSC06835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisIwqd4rCBVt27S_nLEV4U1xSmzrVfBXMlBvD6ulYakZxukOx4ScdqIgFtnKzRbP7rjRjiEFYswYJk0w897noyefDJ-HtfYG0ogY8VP7n9Knb7f3gIsRzpk86gxzUfGh7KLceyvYRS4R2T/s320/DSC06835.jpg" width="320" /></a></div>
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I've made these before and they are awesome. I serve with a little butter, Daisy sour cream, sharp white cheddar and green onion ... along side a simple salad. Fast, easy ... and full of fibre!<br />
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So there you have it ... my busy week-at-a-glance menu, aka "Recipe Roll" - each meal taking 15 min or less to prepare. Just remember, even when things are crazy busy, deadlines looming, kids are sick, friends are in crisis and your calendar is full ... you can still come out ahead and avoid eating the empty calorie, fast-food junk that marketing gurus disguise as quick dinner with just a flip through your Pinterest and a few minutes a day. Not only will you feel better, but you'll actually have the energy to keep up with everything ... mealtime sanity <i><b>simplified</b></i> - nothing better. :)<br />
<br />imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com1tag:blogger.com,1999:blog-6620856401757675205.post-37030287012493304462013-02-27T16:59:00.000-05:002013-02-27T16:59:01.246-05:00Rice Pudding<div class="separator" style="clear: both; text-align: center;">
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I grew up on custard and pudding - to me it tastes like home. Every warm and creamy spoonful brings back so many memories. My dad made "cook and serve" all the time ... and my mom made a variety of homemade comforts like tapioca, bread pudding, and, of course, rice pudding. My grandma was the custard lady - vanilla, pumpkin ... you name it! <br />
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So, that leads me here. I want Morgan to have the same kind of warm memories of home ... memories and recipes she can share with her kids. I have to make sure that even though we're busy, I take the time to make these special treats. And let's face it, special treats are different once you eliminate gluten from your diet. To my delight, this one just happens to be naturally gluten-free. :)<br />
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I love that you can make this recipe dairy-free as well. The coconut milk gives it a subtle coconut-ty flavour that really compliments the vanilla. It's not too sweet either - just right!<br />
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Serve this treat with some fresh fruit and an extra drizzle of maple syrup or honey ... and maybe even a dollop of <a href="http://kblog.lunchboxbunch.com/2011/09/how-to-make-whipped-coconut-cream-from.html" target="_blank">coconut whipped cream</a>, if you happen to have some on-hand.<br />
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<b><u>INGREDIENTS</u></b><br />
2 - 14 oz cans light coconut milk - <i>Trader Joe's is the BEST (you can use 4 cups of regular milk instead if you don't have any coconut milk on-hand)</i><br />
1/2 cup pure maple syrup or honey<br />
3/4 cup uncooked short-grained white rice, rinsed<i> (NOT Minute Rice)</i><br />
1 egg<br />
1 tsp vanilla<br />
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<i>Optional:</i> 1/2 cup golden raisins<br />
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Bring coconut milk and maple syrup or honey to a simmer.<br />
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Just before it boils, add the rice <i>(and the raisins, if using)</i>. Turn heat to low, and cover, leaving the lid slightly ajar so steam can escape (if you don't, it will overflow ... and what a terrible mess THAT is).<br />
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Stir often until the rice is cooked through and the mixture is thickened - about 20-30 minutes, depending on your rice.<br />
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Crack egg into a small bowl, slowly whisk in a few spoonfuls of the hot rice mixture to temper the egg, then add it into the pudding along with the vanilla.<br />
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Spoon into ramekins or small serving bowls. Eat warm or cold ... and enjoy!<br />
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imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com0tag:blogger.com,1999:blog-6620856401757675205.post-9307938429699057372013-02-19T11:39:00.004-05:002013-02-19T13:39:35.413-05:00Simple Granola<div class="separator" style="clear: both; text-align: center;">
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To me, good granola starts with good ingredients. It's simple, crunchy
and slightly sweet ... yet hearty enough to fill me up with only a
handful. I love adding it to probiotic yogurt for breakfast on the fly (extra amazing if you have IBS). It also makes a great afternoon snack when you get the munchies.<br />
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This simple granola is my go-to recipe and I love it because the ingredients are so versatile. You can use any combination of nuts and seeds and interchange the honey with maple syrup for a completely different flavour.<br />
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Here's a little info on the ingredients I use the most ... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXoNMv_KTKc0yu-MO2E8f7neZZYvk19Ht0y0HhXQ6_hvgCXTSbGZzo5KAM4YLGaf8lIAS9Cr0sZ95am_FFjpDH45_vRhYD7LwqJR-WKU4FCxiEYeT7_GSG58o0d2mI_p5kh5gGNT0tH8r/s1600/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXoNMv_KTKc0yu-MO2E8f7neZZYvk19Ht0y0HhXQ6_hvgCXTSbGZzo5KAM4YLGaf8lIAS9Cr0sZ95am_FFjpDH45_vRhYD7LwqJR-WKU4FCxiEYeT7_GSG58o0d2mI_p5kh5gGNT0tH8r/s400/1.jpg" width="400" /></a></div>
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<b>Chia Seeds</b><i> </i>- contain omega-3 fatty acids, protein, fibre, antioxidants, and calcium. They swell in your stomach and keep you full.</div>
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<b>Almonds<i> </i></b>- protein and fibre powerhouse.</div>
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<b>Organic Coconut Oil<i> </i></b>- fat source that's converted into energy rather than stored. People
who have trouble digesting fat find it easier to digest than other oils ... making it perfect if you've had your gallbladder removed like me.</div>
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<b><u>INGREDIENTS</u></b></div>
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4 cups oats (use wheat-free if you are gluten intolerant)</div>
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1/4 cup chia seed or flax seed/meal</div>
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1 cup raw almonds, chopped</div>
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1 cup honey</div>
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1/3 cup coconut oil, melted</div>
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1/2 teaspoon pure vanilla extract</div>
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1/2 teaspoon cinnamon <i>(optional ... you can even add more if you LOVE cinnamon) </i></div>
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Preheat oven to 350 degrees.<br />
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Mix all ingredients together in large bowl. Stir well to coat.<br />
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Spread evenly over a <a href="http://www.silpat.com/" target="_blank">slipat</a> or nonstick baking surface (this is very important). I find using a <a href="http://www.silpat.com/" target="_blank">silpat</a> the easiest way to keep it from sticking to the baking sheet.<br />
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Bake for 12 minutes. Pull out of the oven and stir. Bake for another 15 minutes.<br />
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As soon as the granola comes out of the oven, scrape it off onto a cold non-stick baking sheet - I use my nonstick griddle pan because of it's super-non-stickability. :) If you don't do this step, when it cools the granola will become part of the pan you baked it on. It takes about 15 -20 minutes to cool completely.</div>
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Here's it is atop my probiotic yogurt this morning. The nuts get just slightly toasted ... mmmm!! I really can't say enough how yummy and how filling this granola is.</div>
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Store in an airtight container. Not sure how long it keeps ... it's never around long enough to find out! :)</div>
<br />imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com0tag:blogger.com,1999:blog-6620856401757675205.post-5111635527601130262013-02-12T13:45:00.001-05:002013-02-13T09:14:55.646-05:00Oaty Banana Bread<div class="separator" style="clear: both; text-align: center;">
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There's not much better on a cold winter day that a hot mug of tea and a slice of rich, dense banana bread. I've tried several recipes since going gluten-free and they were a FAIL. Each called for 2-3 different flours along with a couple "gums" to try and mimic the texture of wheat. I'm a simple girl ... I don't have the time or the funding for all those weird ingredients.<br />
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Oats are probably one of the closest grains to wheat. To me, they're very similar in texture and taste, and about the same as far as fibre and
calories ... but oats pack an extra punch of protein and iron. Even if you aren't gluten-free, oats make a great tasting and healthy substitution for your regular wheat flour, without sacrificing texture, especially in cookies and quick breads like this. If you are gluten-free, make sure to look for wheat-free oats ... as many of the brands you buy are contaminated with wheat particles.<br />
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Back to the banana bread ... I came up with this recipe based on a tried and true version of the real deal. I swapped out half the fat with a good fat .. half the sugar with a low glycemic alternative .. and used oat flour* instead of wheat. The taste and texture are great - you'd never know it's gluten-free!<br />
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<u><b>INGREDIENTS</b></u><br />
1/2 cup evaporated cane juice<br />
1/2 cup amber agave nectar<br />
1/2 cup coconut oil, melted (reduce to 1/4 cup for a lighter textured bread)<br />
1/4 cup butter, melted<br />
5 large over-ripe bananas, mashed<br />
3 eggs, beaten<br />
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<i>Dry:</i><br />
3 cups wheat-free oat flour*<br />
1 1/2 teaspoons baking soda<br />
1/2 teaspoon salt<br />
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Preheat oven to 350 degrees. <br />
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Using a stand mixer or hand mixer, combine evaporated cane sugar, agave nectar, coconut oil and butter. Add bananas and eggs and mix until incorporated.<br />
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Add dry ingredients and mix until the batter is smooth ... about 30 seconds.<br />
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Pour half the batter into a 9x9 baking pan and bake for 25 minutes. (I like baking in a 9x9 because the bread cooks evenly and twice as fast.)<br />
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Allow to cool at least 10 minutes before removing from the pan and placing on a cooling rack. Repeat with the remaining batter. (Try not to bake pans together if possible. Your bread will cook at a more even rate and you won't end up with overdone edges and a gooey middle.)<br />
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*If you don't have oat flour, it's really easy to make! Just take out
your food processor or dry blade Vitamix attachment and blend some old
fashioned or quick oats into a powder. Super easy ... takes about a
minute to do. <br />
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Wa-la! Fresh oat flour!imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com0tag:blogger.com,1999:blog-6620856401757675205.post-43351482190512515222013-02-11T16:59:00.004-05:002013-02-11T21:12:42.844-05:00Gluten-free: What Iāve Learned<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #b45f06;"><span style="mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="color: black;">I've been gluten-free now for a little over a month, so I thought I'd take a couple minutes to post about my experience as I know others are considering the lifestyle. For some, it is a choice ... for others, it's not. Thankfully, I fall into the first category. I am not allergic to wheat, but I do have digestive issues, which compelled me to at least try ... and I'm here to tell you I would not go back.</span></span></span></span><br />
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<span style="color: #b45f06;"><span style="mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="color: black;">Below are a few things I've learned along the way ... there's so much more, but this post would be a mile long, so I'll try to be concise </span></span></span></span><span style="color: #b45f06;"><span style="mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="color: black;">... </span></span></span></span><br />
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<span style="color: #b45f06; font-size: large;"><b>#1 - Itās not for the faint of heart.</b></span><br />
Thatās right ā¦ itās hard.<span style="mso-spacerun: yes;"> </span>Not just giving up bread or certain foods āthatās the easy part, and a matter that resolves itself when your energy starts to skyrocket and you feel great ... you don't want to sacrifice feeling crappy to eat a buttery roll. No thanks. :) Itās the social aspect that really got me down the first couple weeks.<span style="mso-spacerun: yes;"> </span>Friends are not always accepting of your new lifestyle.<span style="mso-spacerun: yes;"> </span>Some will even make jokes ā¦and it is hurtful.<span style="mso-spacerun: yes;"> </span>This is a huge effort on your part and to have someone make fun of your hard work is disheartening. Don't be discouraged though ... most people aren't disciplined enough to take gluten-free on, so kudos to you!<br />
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Another social aspect: dinner invites. I have to admit, itās awkward when people invite you over for dinner ā what do you say? Thankfully, my experiences have been positive so far.<span style="mso-spacerun: yes;"> </span>I just simply let them know that we are wheat-free due to my IBS or health issues. Then I pray that they actually know what wheat-free means.<span style="mso-spacerun: yes;"> </span>So far, so good. I try not to use the words "gluten-free" in conversation ā¦ it scares people and immediately they think everything they make needs to have that label. <span style="mso-spacerun: yes;"> </span>What they donāt realize is many normal, everyday recipes have no gluten, it just depends on how you make them ā like chili or tacos, etc.<br />
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<span style="font-size: large;"><b><span style="color: #b45f06;">#2 - Your body will go through withdrawals.</span></b></span><br />
This part is not pretty. Mine didn't last too long - just a couple hours one evening. I felt crazy ... I wanted a huge gooey cinnamon roll - BAD. I could feel it to my core. I laid in bed and wanted to scream and kick my feet as hard as I could. (I actually did a little ... because Matt was laughing at me. Then we laughed together.) I didn't give in, but instead forced myself to turn the light off and go to bed. I woke up the next day feeling fine and haven't experienced anything like it since. Matt had a withdrawal time as well, but his was different ... a couple days of running to the bathroom, but it passed and hasn't been an issue since. I think how your body reacts is individual - each withdrawal experience is unique.<br />
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<span style="color: #b45f06; font-size: large;"><b>#3 - Itās not a diet.</b></span><br />
If you think a gluten-free diet will help you lose weight, you are greatly mistaken.<span style="mso-spacerun: yes;"> </span>It can reduce bloating, so you might lose a couple pounds, but itās water.<span style="mso-spacerun: yes;"> </span>You still canāt overeat or overindulge.<span style="mso-spacerun: yes;"> </span>If you want to lose weight while eating gluten-free, you can effectively shed pounds by eliminating gluten and limiting other grains, replacing them fruit and veggies.<span style="mso-spacerun: yes;"> H</span>onestly, thatās true of any good nutritious diet, wheat or no wheat.<br />
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<span style="color: #b45f06; font-size: large;"><b>#4 - It gets easier ... I promise.</b></span><br />
At first itās a label game.<span style="mso-spacerun: yes;"> </span>You have to read everything and constantly reference <a href="http://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe-Ingredients/Page1.html" target="_blank">the gluten-free safe ingredient list</a> as well as the <a href="http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html" target="_blank">forbidden list</a>.<span style="mso-spacerun: yes;"> </span>Itās easy to focus on what you canāt have ā¦ but instead, if you can focus on what you <u>CAN</u> have, you donāt lose out on much at all. Like with any habit or lifestyle change, it does get easier with time.<span style="mso-spacerun: yes;"> </span>The first couple weeks are the hardest, then it starts to come naturally.<span style="mso-spacerun: yes;"> </span>You still look at labels, but you know what youāre looking for.<span style="mso-spacerun: yes;"> </span>You know right away what to buy at the store and what meals to plan.<span style="mso-spacerun: yes;"> </span>You know your substitutions by heart. Your go-to foods are established and you get excited about experimenting with new recipes and products.<br />
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<span style="color: #b45f06; font-size: large;"><b>#5 - <span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">It will pay off<span style="font-size: large;"> ... but it takes time.</span></span></span></span></b></span><br />
My energy has exploded!!<span style="mso-spacerun: yes;"> </span>I didnāt realize I lived in such a fog until it lifted.<span style="mso-spacerun: yes;"> </span>My mind is clear and I can remember things.<span style="mso-spacerun: yes;"> </span>I used to lose my train of thought all the time.<span style="mso-spacerun: yes;"> </span>Every day mid-afternoon I had to lay down on the couch for a snooze.<span style="mso-spacerun: yes;"> </span>I was so tired and I couldn't shake it.<span style="mso-spacerun: yes;"> </span>Crazy thing is, Iām 34 ā¦ that shouldnāt be happening.<span style="mso-spacerun: yes;"> </span>Going gluten-free woke me up.<span style="mso-spacerun: yes;"> </span>Iām alive and ready for whatever the day brings ā¦ thereās no way I could nap!<span style="mso-spacerun: yes;"> </span>My moodiness is gone.<span style="mso-spacerun: yes;"> </span>I used to have crazy anxiety - itās gone.<span style="mso-spacerun: yes;"> </span>Iāve slept better.<span style="mso-spacerun: yes;"> </span>My IBS?<span style="mso-spacerun: yes;"> </span>Itās still IBS ā¦ but itās better.<span style="mso-spacerun: yes;"> </span>No more stomach pain.<span style="mso-spacerun: yes;"> </span>No more waiting days for my body to eliminate.<span style="mso-spacerun: yes;"> </span>Iāve only been gluten-free for about 6 weeks and I have a feeling things will only get better as time passes.<br />
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I hope you are encouraged by what you read above. Whether you want to try gluten-free, or just simply provide your family with healthy alternatives, it isn't easy ... but it's so worth the effort.<br />
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And if you need just a little more encouragement or want to know more about incorporating alternative ingredients and healthy meal ideas into your diet, look through my <a href="http://imaginink.blogspot.ca/search/label/Gluten-Free" target="_blank">gluten-free</a> and <a href="http://imaginink.blogspot.ca/search/label/Meatless%20Meals" target="_blank">meatless recipes</a> ... also visit my friends at <a href="http://notdeprived.blogspot.ca/" target="_blank">Not Deprived</a> and <a href="http://clean4myking.blogspot.ca/" target="_blank">Clean 4 My King</a> - two great ladies with awesome ideas and amazing resources to help you along your journey.imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com6tag:blogger.com,1999:blog-6620856401757675205.post-85192383494230120702013-02-09T11:57:00.002-05:002013-02-09T15:59:24.953-05:00My Favourite Glass Cleaner<div class="separator" style="clear: both; text-align: center;">
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I'm a heavy Windex user. I've always used Windex ... for everything (reference My Big Fat Greek Wedding). But as the years pass, the price seems to be crawling up (especially here in Canada). I was cleaning the other day and went to grab my Windex ... it was empty and I had a client arriving in a couple hours - no time to run to the store. I started frantically browsing the web ... and found <a href="http://www.crunchybetty.com/battle-of-the-homemade-glass-cleaners" target="_blank">the most amazing glass cleaner recipe test</a>. Different products were tested together for effectiveness ... and I tried her recommendation, with a little bit of a tweak (little less water).<br />
<br />
<b><u>INGREDIENTS </u></b><br />
1/2 cup rubbing alcohol<br />
1/2 cup white vinegar<br />
2 tablespoons cornstarch<br />
3 cups water<br />
<br />
This ratio fits perfectly into a large spray bottle. Add to the bottle and shake well before each use.<br />
<br />
It was beautiful! EVEN BETTER than Windex! Check out my bedroom mirror - it was the test ... you almost can't tell it's glass! (Wish I would have taken a before picture)<br />
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Here's my upstairs bathroom mirror ... before and after. You can still see Windex residue from the last time I cleaned it. My bathroom has the worst, most unforgiving light because of the skylight. You can see every streak. And even with the daylight coming in ... check out the results!</div>
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I tried it on my kitchen counters, my doors, my tub, my tile floor ... I love it!! It's anti-bacterial too, so perfect for quickly wiping down the toilet seat and surrounding areas. It even removed stubborn Matrix hairspray residue without much effort (that stuff is impossible to get off). I was a little hesitant about the smell, but the alcohol seems to neutralize the vinegar scent ... I'm thinking you could add a few drops of essential oil if you're really concerned about it.<br />
<br />
As for me, I will be saving my pennies - no more Windex. Instead I'll buy the big bottles of rubbing alcohol and vinegar at Sam's Club to make my own. Wish I would have done this years ago ... just another way to <b><i>simplify</i></b>!imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com5tag:blogger.com,1999:blog-6620856401757675205.post-26155044643315516952013-02-08T11:17:00.001-05:002013-02-08T20:29:20.173-05:00King Ranch Chicken<div class="separator" style="clear: both; text-align: center;">
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King
Ranch Chicken will always be one of my favourite casseroles. Back in my Pensacola Christian College days, they used
to serve it in the Varsity Commons ...
and on that day "main line" was FULL. After I finished school, I went
on a hunt to find the recipe, with several fails, and finally, through a
combination of a couple versions, I think I've come close to the real deal!<br />
<br />
It has a bit of a tex-mex flare mixed with a chicken-and-noodles kind of heartiness. As a busy mom, I love it because assembly is quick ... and it's so easy to make ahead of time to pop in the freezer. I also love that making it gluten-free is very easy with just a couple swaps.<br />
<br />
<b><u>INGREDIENTS</u></b><br />
1 rotisserie chicken, de-boned and shredded (no skin)<br />
1 regular-sized bag Tostitos, crunched up<br />
1 14.5 oz can diced tomatoes (I love the fire-roasted by Hunts)<br />
1 4 oz can chopped green chilis<br />
1 can cream of chicken soup*<br />
1 can cream of mushroom soup*<br />
1 onion, chopped<br />
olive oil<br />
1/2 tsp sea salt + a pinch<br />
1/2 tsp fresh ground pepper + a pinch<br />
3-4 cups shredded cheddar, or cheddar blend<br />
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* To make this recipe gluten-free, substitute one can of Progresso Gluten-free Creamy Mushroom soup mixed well with two gluten-free chicken bouillon cubes for the two cans of "cream of" soup.<br />
<br />
Preheat oven to 400 degrees. <br />
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SautƩ onions, seasoned with a pinch of salt and pepper, in a little olive oil until golden. Set aside.<br />
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Mix together soups, tomatoes, green chilis, sautƩd onion, salt and pepper.<br />
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Add crunched up chips to the bottom of a greased 9x13 baking dish. (Dot is always willing to help out when he sees me crunching up the chips ...)<br />
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Pour half the soup mixture over the chips. Top with all the chicken,
then half the cheese. Add the remaining soup mixture on top. Cover tightly with foil and bake for 20 minutes.<br />
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Out of the oven, remove foil and top with remaining cheese. Bake another 20 minutes, uncovered, until cheese is bubbly and starts to brown.<br />
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You can make this a full meal by adding a salad ... or even a few apples, cut up for dessert. imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com0tag:blogger.com,1999:blog-6620856401757675205.post-70615750061175856372013-02-06T09:07:00.000-05:002013-02-06T09:07:14.212-05:00Loaded Chicken Sausages<div class="separator" style="clear: both; text-align: center;">
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One of the hardest things about living gluten-free, as you'd expect, is bread. Oh, they sell GF bread ... but the texture is ... different. We aren't huge bread eaters in our house anyway, but we do like our buns :) ... and let me tell you, Udi's gluten-free buns cannot be beat. I tried them with gluten-free mozzarella and roasted garlic chicken sausages I found at Sam's Club for a quick, busy weeknight dinner.</div>
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<b><u>INGREDIENTS</u></b><br />
1 tablespoon butter<br />
1 tablespoon olive oil<br />
2 medium onions, sliced<br />
1 large green pepper, sliced<br />
salt and pepper to taste <br />
4-6 sausages of your choice<br />
buns of your choice (of course, Udi's is the BEST for gluten-free)<br />
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Preheat oven to 350 degrees.<br />
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Wrap desired number of buns tightly in foil and place in the oven to warm while you make the sausages.<br />
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On medium heat, melt butter with olive oil. Add onions and peppers as stir to coat. Season with salt and pepper.<br />
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As soon as the peppers and onions start to soften, add sausages.<br />
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Continue cooking until the onion and peppers are caramelized and the sausages are lightly browned.<br />
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Remove buns from the oven and load them up! (These sausages were super cheesy on the inside!!) Serve with a little <a href="http://imaginink.blogspot.ca/2013/01/kansas-city-bbq-sauce-gluten-free.html" target="_blank">homemade Kansas City BBQ Sauce</a> and some delicious baked chips. We love these from Sam's Club ...<br />
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<b>BONUS!! </b> Leftover sausages make an amazing lunch the next day ...<br />
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Simply fill the sausage and wrap tightly in foil and store in the fridge until lunchtime.<br />
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Preheat oven or toaster oven to 350 degrees and place the wrapped sausage in to cook. 20 minutes later ... a warm treat better than any fast food! Serve with some fresh fruit and call it lunch!imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com0tag:blogger.com,1999:blog-6620856401757675205.post-33425131156354481892013-02-05T09:25:00.000-05:002013-02-05T09:25:23.700-05:00West African Chicken Soup<div class="separator" style="clear: both; text-align: center;">
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Another cold and snowy week here in southwestern Ontario - we're in the thick of winter. It's just one of those curl-up-with-a-hot-mug-of-tea kinda days ... and nothing better to warm the soul than West African Chicken Soup <i>(which happens to be gluten-free)</i>, with it's savoury chicken, tomatoes and curry - MMMMMM!<br />
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This recipe came from my dear childhood friend, Lisa. I remember the first time she made it - so rich and hearty, yet surprisingly light. Just AMAZING! The recipe sounds a little different ... but don't let the peanut butter fool you. It adds just the right touch to the curry!<br />
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<b><u>INGREDIENTS</u></b> <br />
1 tablespoon olive oil<br />
2 chicken breasts, cubed<br />
1 cup onion, choppe <br />
1 tablespoon garlic, minced<br />
1 1/2 teaspoons curry powder<br />
3 tablespoons tomato paste<br />
28 oz can stewed tomatoes<br />
3 cups chicken broth<br />
3 tablespoons creamy peanut butter (Skippy Natural is our favourite!)<br />
salt and pepper to taste <br />
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SautƩ chicken, onion and garlic in olive oil until chicken is browned and cooked through. Add curry, salt and pepper and cook for another minute.<br />
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Stir in tomato paste, stewed tomatoes, broth and peanut butter.<br />
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Simmer on low for 10-15 minutes, covered.<br />
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Perfect for a chilly night by the fire!<br />
<br />imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com1tag:blogger.com,1999:blog-6620856401757675205.post-57629387408345001752013-02-04T07:30:00.000-05:002013-02-04T19:15:05.454-05:00Italian Chicken and Pasta<div class="separator" style="clear: both; text-align: center;">
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Another recipe from my old stash of tried and true handwritten favourites. I used to make this one in back in my college years. Nutritious, cheap, easy, fast ... and tasty - doesn't get better than that!<br />
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<b><u>INGREDIENTS</u></b><br />
4 tablespoons olive oil (eyeball it)<br />
1 onion, chopped<br />
1 green pepper, chopped<br />
2 large boneless skinless chicken breasts, or 4 boneless, skinless thighs<br />
1 garlic clove, crushed <br />
1 tablespoon balsamic vinegar<br />
1/2 pound pasta, cooked (I used gluten-free corn pasta)<br />
fresh grated Parmesan<br />
<br />
<u><i>Seasoning</i></u><br />
1/2 teaspoon dried oregano<br />
1/2 teaspoon dried basil<br />
1/4 teaspoon fennel seeds<br />
1/2 teaspoon crushed red pepper (more if you want it spicy)<br />
1/4 teaspoon dried marjoram<br />
1/4 teaspoon dried thyme<br />
1/4 tsp pepper<br />
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Boil water and cook the pasta, drain.<br />
Heat oil on medium-high in the skillet. Add onion, peppers and raw chicken. Add seasoning, garlic and vinegar. Turn heat down to medium and continue stirring, adding more oil if needed, until the chicken is golden and the peppers and onions are soft. Make sure as you stir, you lightly scrap the fond (bits and pieces leftover from browning the chicken) off the bottom of the skillet so it doesn't burn, but instead adds flavour. Toss in the pasta and serve topped with fresh grated Parmesan and a simple side salad.<br />
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Such warm, rich flavours ... comfort food at it's best! imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com0tag:blogger.com,1999:blog-6620856401757675205.post-55940616850239460482013-02-02T20:27:00.003-05:002013-02-04T19:14:48.499-05:00Sticky Chicky<div class="separator" style="clear: both; text-align: center;">
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In hopes to add more variety to my menu planning, I've been going through old recipes in my collection. I have a fabulous book - kind of a <a href="http://www.gooseberrypatch.com/gooseberry/products.nsf/v.weball/My_Favorite_Recipes_Blank_Cookbook_Organizer_-Itemm980" target="_blank">create-your-own cookbook put out by Gooseberry Patch </a>that I love as it keeps all my handwritten recipes with notations organized ... but, it blends in with my other cookbooks, so sometimes I pass it by when I'm planning my menus. Sadly, with Pinterest and the web, it's just so easy and convenient looking there for inspiration instead ...<br />
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I've been making Sticky Chicky for years - it's one of my tried and trues, but honestly, it's been at least two years since I've made it. And guess what??!! With a little attention to the soy sauce you choose, it happens to be gluten-free!<br />
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I was busy finishing a work project, Morgan was swamped with homework and Matt was coming home late from work ... I had to come up with dinner fast with little fuss, so .... Sticky Chicky!! I had dinner ready on the table in under 30 minutes ... and there were no leftovers. :). <br />
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Yes ... now I remember why I loved this recipe so much ....<br />
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<u><b>INGREDIENTS</b></u><br />
7-8 boneless, skinless chicken thighs, cut into pieces<br />
olive oil<br />
salt and pepper, to taste<br />
long grain rice, white or brown, cooked<br />
green onion, chopped <br />
<br />
<u><i>Sauce </i></u><br />
3 tablespoons brown sugar<br />
1/3 cup honey<br />
3/4 cup soy sauce <i>(gluten-free)</i><br />
2 tablespoons minced garlic <i>(around 4 cloves)</i><br />
1 tablespoon fresh grated ginger root <i>(fresh is necessary)</i><br />
1/3 cup rice vinegar<br />
1 teaspoon sesame oil<br />
hot sauce, to taste<br />
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On medium, heat the oil in a large skillet and brown the chicken until it's golden and no longer pink.<br />
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While the chicken is cooking, mix together the ingredients for the sauce<br />
and ...<br />
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... prep the rice. I use my rice cooker, but you could easily make it on the stovetop as well (you may have to do this step first if you cook it on the stovetop).<br />
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Chop green onion. <i><u>A little tip</u>:</i> After I use a bunch of green onions, I leave about 3 inches of white down to the roots. I put the root pieces in a little cup next to my sink and they grow back in just a matter of days.<br />
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Once the chicken is browned, add the sauce, stirring frequently.<br />
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When the sauce starts to thicken, it's done ... usually about 8-10 minutes. Serve on a bed of rice and top with green onion for a little freshness. <br />
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<br />imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com4tag:blogger.com,1999:blog-6620856401757675205.post-54959949456795007192013-02-01T10:18:00.001-05:002013-02-01T10:33:08.670-05:00Gluten-Free Pizza<div class="separator" style="clear: both; text-align: center;">
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Since starting our gluten-free challenge, the one thing we've missed the MOST is PIZZA. We make it all year round, on hot stones ... on the bbq ... on pitas ... on homemade crusts ... but let's face it - those frozen gluten-free pizza crusts (more like discs) are less than appealing. Even some of the mixes turn out thick, doughy and tasteless - NOT something I would put in our menu rotation ... UNTIL I took matters into my own hands with a <span style="color: #e69138;"><a href="http://www.bobsredmill.com/gluten-free-pizza-crust-mix.html?&cat=" target="_blank">Gluten-free Bob's Red Mill Pizza Crust Mix</a> </span>and a few <u>metal</u> pizza pans.<br />
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First of all, make the mix according to the package directions (adding the yeast, eggs, oil and water ... and let rise - I recommend using a mixer if you have one). Then, divide the dough into three parts, forming each into a round disc. Regardless of what they say, you will get <u>three</u> 12-14 inch pizzas - that's the key. <br />
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Preheat oven to 425 degrees. <br />
Lay out a large piece of wax paper (or a couple silpats would work great too) and sprinkle with rice flour. Then I place one of the discs in the middle and sprinkle the top with more rice flour. Cover with another sheet of wax paper and roll out until it's evenly thin (between 12-14 in in diametre). Don't worrry if it's not perfectly round.<br />
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Spray pizza pan with cooking spray. Very carefully peal the top layer of wax paper off. Place the pizza pan upside down on the dough and flip the wax paper so the dough ends up nicely on the pan ... then carefully remove the other piece of wax paper. If little pieces get stuck, just peel them off and "glue" them back in place with a little water. The areas of dough that hang over the pan, I cut off and "glue" into the places that don't reach the edges, so in the end I have a pretty nice circle.<br />
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Bake for 8 minutes.<br />
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Pull out and cover with a thin layer of sauce. I love to mix my <span style="color: #e69138;"><a href="http://imaginink.blogspot.ca/2013/01/homemade-pasta-sauce.html" target="_blank">homemade pasta sauce</a></span> with a little of my <span style="color: #e69138;"><a href="http://imaginink.blogspot.ca/2013/01/kansas-city-bbq-sauce-gluten-free.html" target="_blank">gluten-free Kansas City BBQ sauce</a></span> - it's the perfect mix of tangy tomato with a zip! Then I top with cheese and more toppings. I used a really sharp white cheddar mixed with mozzarella, red onion and sun-dried tomatoes.<br />
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Bake for another 10-12 minutes or so until the cheese bubbly and starting to brown, and the edges of the crust start to brown and crisp.<br />
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Now ... this is no limp pie. It's a crispy, thin crust ... and best of all, you can't tell one bit it's gluten-free. It's anything but soggy or doughy ... and it browns on all
sides, which is really what gives it flavour. This <span style="color: #e69138;"><a href="http://www.bobsredmill.com/gluten-free-pizza-crust-mix.html?&cat=" target="_blank">Gluten-free Bob's Red Mill Pizza Dough Mix</a></span>
is the best I've found ... rolling it <u>thin</u> is key.<br />
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If you've just started a gluten-free diet, or maybe you're an old pro
and just haven't found a good pizza crust worth the effort, I encourage
you to try this one - it will definitely bring back that good ol' pizza
night in your house again ...imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com0tag:blogger.com,1999:blog-6620856401757675205.post-60289990087571866342013-01-31T13:04:00.000-05:002013-01-31T13:04:31.347-05:00Twice-Baked Broccoli Potatoes<div class="separator" style="clear: both; text-align: center;">
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Potatoes are usually considered a starchy side, but they can definitely stand on their own ... each spud = 6 grams of fibre + 6 grams of protein (skin included). We love baked potatoes for dinner - and so does our budget. This spin on baked potatoes adds even more fibre and amazing flavour with broccoli and aged white cheddar, twiced-baked to make it extra yummy!<br />
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Morgan fought Matt for the seconds ... These were so good and so filling - I think I'll be making these for dinner more often. :)<br />
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<u><b>INGREDIENTS</b></u><br />
5 potatoes (I used white), scrubbed and rinsed<br />
olive oil<br />
sea salt<br />
1/2 cup sour cream (Daisy is our favourite - and gluten-free!)<br />
3/4 cup shredded aged cheddar (Kerrygold Dubliner and Ballyshannon are amazing!)<br />
1 cup broccoli<br />
1/4 cup milk <br />
sea salt and fresh ground pepper to taste<br />
green onion <i>(optional) </i><br />
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Preheat oven to 375 degrees.<br />
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Dry off potatoes. Poke all over with a fork and brush with olive oil. Sprinkle with salt. Rub salt and oil all over the potato until it's evenly coated.<br />
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Place potatoes on the top rack of your oven and a sheet of foil on the bottom rack. Bake for 45 minutes, until a knife inserted through the middle of the potato comes out without picking the potato up.<br />
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In the meantime, chop broccoli and place in steamer bag ... this particular bag is made by Glad - so fast and easy! But if you don't have steamer bags, no problem - any steaming method works just fine.<br />
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When potatoes are finished baking, let them cool slightly until they are easy to handle. Cut each down the middle and scoop out most the flesh, leaving a small border attached to the skin so it looks like a shell. Mix the flesh with sour cream, milk, broccoli and 1/2 cup cheese. Add salt and pepper to taste.</div>
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Spoon mixture into potato shells and top with the remaining cheese. Place on a cookie sheet or baking stone and sprinkle with green onion.<br />
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Bake at 375 degrees for 25-30 minutes until cheese is melted and starts to brown.<br />
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imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com0tag:blogger.com,1999:blog-6620856401757675205.post-11337759638590909072013-01-30T08:55:00.000-05:002013-01-31T10:44:04.213-05:00Haystacks in a Hurry<div class="separator" style="clear: both; text-align: center;">
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Need a dinner on the fly? Haystacks are a good one! You can prep everything the night before ... even put the rice ingredients in the rice cooker dish and keep in the fridge until ready. Any number of toppings work ... I love that it can customize to each individuals taste. We usually have enough leftover for lunches the next day too. It's hearty, yet fresh and light - definitely one of our favourites!</div>
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<b><u>INGREDIENTS</u></b> </div>
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<u><i>Rice</i></u> <span style="font-size: x-small;"><span style="color: #7f6000;"><i>adapted from <a href="http://www.food.com/recipe/rice-cooker-mexican-rice-159900?oc=linkback" target="_blank">Food.com </a></i></span></span></div>
<div>
1 cup long-grain rice<br />
2 1/4 cups water</div>
<div>
1 vegetable bouillon cube (gluten-free)<br />
4 tablespoons tomato paste</div>
<div>
1/2 cup onion, finely diced</div>
<div>
1 garlic clove, minced</div>
<div>
4 ounce can diced green chilies</div>
<div>
1 can peaches and cream corn, drained ... or one fresh cob, kernels removed<br />
1 dash pepper<br />
1 dash red pepper flakes </div>
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<i><u><br /></u></i>
<i><u>Topping Suggestions </u></i></div>
<div>
fresh cilantro</div>
<div>
fresh lime</div>
<div>
romaine lettuce</div>
<div>
black olives (Lindsay are the BEST!)</div>
<div>
black beans</div>
<div>
kidney beans </div>
<div>
multi-coloured peppers</div>
<div>
extra sharp cheddar or Monterey jack</div>
<div>
taco sauce</div>
<div>
pickled jalapeƱos</div>
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Place all ingredients for the rice into the rice cooker and cook according to your machine's directions. (Mine just has a little lever I push down to cook, then it automatically goes to warm when it's finished.)</div>
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If you do a lot of cooking, this tip is probably not new to you ... but since this recipe doesn't use a whole can of tomato paste (as do many other recipes), I thought I'd share. I separate the paste by tablespoons onto plastic wrap, then wrap tightly and twist so each tablespoon is an individual bundle. I place in a small freezer bag and keep in the freezer until needed. I can snip with my scissors in between the sections according to how much I need. It's super convenient ... and a savings!<br />
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Here's the rice when it's complete. Add a healthy scoop to each plate.<br />
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Place toppings in individual bowls so your family can each build their own haystack with ease.</div>
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This is one of our favourite sharp cheddars ... it really does make a difference to use a strong, full flavoured cheese. Kerrygold's Dubliner is also a great choice.<br />
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Serve with a few Tostitos and lime wedges ... and call it dinner! <i>(Gluten-free too and/or perfect for a meatless Monday.)</i><br />
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imag+in inkhttp://www.blogger.com/profile/12760546800321226701noreply@blogger.com2tag:blogger.com,1999:blog-6620856401757675205.post-77512852504626143092013-01-29T11:05:00.002-05:002013-01-29T11:11:26.427-05:00Kansas City BBQ Sauce (Gluten-free)<div class="separator" style="clear: both; text-align: center;">
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One new and very BIG struggle for me and gluten-free is BBQ. So many sauces have caramel colour, which could be derived from wheat, so ... all our favourite local Kansas City BBQ sauces have suddenly become off-limits. What??!! I grew up in Kansas City ... this is simply NOT going to work for me! Not to mention, Matt ... who lives for the smoky, sweet, tangy flavour of BBQ sauce.<br />
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When I got over my rant, I started looking online for some way, some how to make my own. I stumbled upon <a href="http://www.youtube.com/watch?v=4CIL8yvV65w" target="_blank">this YouTube video</a> and a glimmer of hope twinkled in my eye. I did adapt it a bit. Heinz ketchup is gluten-free, but I thought it needed a little more flavour and chili sauce seemed to do the trick. It really does taste like home - like <a href="http://www.gatesbbq.com/" target="_blank">Gates</a> ...<br />
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<b><u>INGREDIENTS</u></b><br />
1/2 cup brown sugar<br />
2 teaspoons sea salt<br />
1 heaping teaspoon celery seeds<br />
1 heaping teaspoon ground cumin<br />
1 heaping teaspoon ground red pepper (1/4-1/2 tsp if you don't want it spicy)<br />
1 heaping teaspoon garlic powder<br />
1/2 heaping teaspoon chili powder<br />
1/4 teaspoon black pepper<br />
1/2 cup apple cider vinegar (Braggs is the best!)<br />
2 cups chili sauce (Heinz is gluten-free ... just check the label on your bottle)<br />
3 drops of liquid smoke <br />
1/4 teaspoon lemon juice (I just squeeze in a couple drops)<br />
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Combine all ingredients in a saucepan. Bring to a boil stirring constantly. Lower heat and simmer for 5 minutes, stirring occasionally so the sauce doesn't burn on the bottom.<br />
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Cool to room temperature and spoon into jars. Store in the refrigerator - it
will keep for a month or so, but I doubt it will last that long. :)</div>
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