The Gluten Free Life

During the last few months our oldest son has been on a gluten free diet.  I just wanted to report that it hasn't been nearly as difficult as I thought it would be!  It has caused us to eat healthier whole foods, eat out less, and think more!   For the most part I use all the same recipes that I always have.  I use gluten free flour and it generally turns out just fine.  Today we made Puffy Oven Pancakes from my usual recipe and they were delicious. 

Ingredients

2

tablespoons butter or margarine

2

eggs

1/2

cup flour

1/2

cup milk

1/4

teaspoon salt

2

cups assorted fresh berries 

Powdered sugar, if desired

Directions 

• 1 Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
• 2 In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
• 3 Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.

Banana Apple Oatmeal Smoothie

*recipe from Vita-mix cookbook (it came with our blender)

preparation: 10 min.- Processing: 30 seconds-
Yield: 2 1/4 cups (540 ml)

1 cup (240 ml) water
1/4 cup (60 g) vanilla yogurt
1/2 banana, pealed
2 tablespoons (20 g)uncooked quick oats
1/2 medium apple, 3 1/2 oz (100 g) seeded, halved
1/4 cup (30 g) dried cranberries
1/8 teaspoon ground cinnamon


1. place all ingredients into the Vitamix container in the order listed and secure lid 

2. select variable 1.

3. press start and slowly increase speed to high

4. Blend for 30 seconds or until desired consistency is reached.

    

Note: 2 cups (480 ml) of this smoothie provided 8 grams of protein and 8 grams of fiber 
-a satisfying and healthy breakfast option.

If a chilled smoothie is desired, reduce water to 1/4 cup (60 ml) 

and add 1 1/2 cups (360 ml) ice cubes       

Peanut Butter Balls

This is a favorite addition to the kids lunches, a great after school snack, or I have also made peanut butter balls to go along with our morning smoothie.  We found this recipe in the Friend Magazine in August of 2004, and it has been a favorite ever since!

Peanut Butter Balls

BY JANE MCBRIDE CHOATE

---

1/2 cup honey

1 1/2 cups powdered milk

1/2 cup peanut butter

choice of topping: shredded coconut, shelled sunflower seeds, or chopped nuts

1. 1. 
   Combine the first three ingredients and form into small balls.
2. 2. 
   Roll the balls in your choice of topping.

Two Winning Recipes

 My mom and sister tried this bread recipe and then emailed it to me.  It is so easy and so delicious! 

Artisan Bread

3 c flour

1/4 tsp yeast

1 1/2 tsp. salt

1 c  water plus enough to clean dough off the sides of the bowl and form shaggy ball (be careful, you don't want too much water!)

3+ Tbs vinegar

Whisk dry ingredients in bowl, add wet and stir until a shaggy ball forms. Cover with plastic wrap and let sit for 8-18 hours.

Transfer to counter, knead 10 times and form into a ball. Place on parchment paper or small pie plate and let rise until double about 2 hours. 

About 30 min before baking preheat oven to 500 and place a Dutch oven or heavy stock pot inside (a big pan with a lid). Make one slash across top of loaf. Pick up by the paper / pie plate and transfer into the hot pot. Put the lid back on and place in the oven. Reduce the temp. to 425 and bake for 30 min. Uncover the loaf and if needed bake for up to 20 more min. Until golden brown, or 200 degree internal temp.

Amish Oatmeal

1/2 cup oil

2 eggs

1 cup brown sugar (I used less)

3 cups oats

2 tsp. baking power

1 tsp. salt

1 cup milk

2 apples, peeled and diced

1 tsp. cinnamon

1/2 cup craisins

Combine all ingredients and bake at 350 degrees for 30 minutes in a 9-inch square pan.  Spoon into bowls and serve with half and half or milk on top.   

I doubled the recipe.

All of my kids thought it was so yummy.  My four year old keeps asking me to make it again!  

Spring Cleaning: Body Clutter

It is that time of year when we welcome the happy signs of springtime life.  Along with freshening up our houses I always find motivation to loose those extra pounds that I always seem to gain between Halloween and New Years.

Yes, I realize that this year I am gaining weight very quickly (I am pregnant) but I know that eating healthy now will help me to feel good and have a better recovery after pregnancy.  

I wanted to get a visual picture of what  I eat so I have been taking pictures of each meal with the ipad.

I know it is a little silly to take a picture of what you eat, but it has helped me to be more aware of what  I am eating.  I also take time to put everything on my plate and then sit down to eat instead of just snacking while I prepare the kid's meals.  

Breakfast

 orange, cheerios, skim milk, almonds, dried cranberries

 oatmeal, pecans, natural applesause, skim milk

 cottage cheese, natural applesauce, applesauce muffin

 orange, granola, banana, almonds

 pecans, greek yogurt, skim milk, fresh rasberries

 apple, greek yogurt, pecans, flax seed

12 grain bread, scrambled egg, grapefruit

Lunch

left over lasagna, carrots, apple, whole wheat toast

green smoothie, peanut butter balls, carrots, and sandwich 

(I am sure I ate more than a quarter of a sandwich :)

green smoothie, tuna cheese melt, pickle, and oranges

turkey sandwich with lettuce, cheese, avocado, yellow peppers, and an apple

whole grain breadsticks, greek yogurt, grapes, turkey, light string cheese

left over salmon, rice, mixed vegetables, crackers, cheese, and natural applesauce.

sandwich with tons of vegetables and greek yogurt with fresh raspberries.

bean burritos (cheese, beans, and corn) and a strawberry smoothie

Dinner

 garden vegetable wraps, fruit with veggies with ranch

 Southwest stroganoff with lettuce wraps

 asparagus, rice, and broccoli beef 

 homemade cornbread with honey and butter and winter vegetable chowder

Snacks

Getting Ahead of Breakfast

At our house we prefer to eat something besides cereal for breakfast.  That said, we have had cereal a lot lately as we have scurried out the door for school.  

When it comes to cooking, eating healthy is a big priority for me.  I make most things from scratch.  The truth is I don't have time to make pancakes from scratch on a school mornings, nor do I have time to wait for muffins to bake.

Today I made made up bags of our favorite pancake recipe so that I  can quickly add wet ingredients and get pancakes made for breakfast.  

I also made a big batch of  "6 Week Bran Muffins."  I put them in the freezer so that I can pull them out the night before we plan to eat them for breakfast.  

I am also planning to boil eggs ahead of time and I always try to have fruit on hand to add to each breakfast.  

6 Week Bran Muffins
(My sister-in-law, Shannon, shared this recipe with me, it has been a favorite for many years!) 

2 cups flour (I use fresh ground white wheat flour)
1 cup oats
1 cup wheat germ
3 cups sugar (I used 1 1/2 cups)
1 Tbsp. baking soda
1 tsp salt
1 tsp cinnamon
2 cups chopped nuts
4 eggs
1 cup oil (I used 1/2 cup oil and 1/2 cup unsweetened applesauce)
1 quart buttermilk
1 25 oz. box Raisin Bran

Mix wet and dry ingredients in separate bowls.  Mix together.  Bake 350 degrees for 25 minutes.  Store batter in the fridge for up to 6 weeks.  It makes about 3 dozen.  

60- Minute Cinnamon Rolls

60- Minute Cinnamon Rolls (Becky Rose) 

Beckie Smith

3 ½- 4½ c. flour

3 TBS sugar

1 tsp salt

3 tsp yeast

1 c. milk

½ c. water

½ stick butter or margarine

1 egg

½ c. softened butter for spreading on dough

Cinnamon and sugar mixture (2 tsp cinnamon, ½ c. sugar)

Glaze – see below

Pre Heat oven to 425 degrees

Directions:

1.     Mix 1 ½ c. flour, sugar, and yeast in a medium bowl or mixer bowl. 

2.     Heat milk, water and butter until warm.

3.     Add 1 egg and gradually add liquid to dry ingredients while beating with hand mixer (or in mixer) on medium speed for 2 minutes.

4.     Add 1½ c. flour and beat at high speed for 2 minutes. 

5.     Stir in (or add if using stand up mixer) enough flour to make a soft dough.  Dough should be a little tacky to the touch. 

6.     Knead 5 minutes.  (I knead in mixer on medium speed.)

7.     Put in greased bowl and let rise 15 minutes. 

8.     Punch down dough.  Roll out into rectangle.  Spread with soft ¼ c. butter and cinnamon sugar mixture.  Roll up and pinch shut.  Cut into rolls. 

9.     Place in greased cake pans.  (If you wanna go crazy . . .pour some melted butter in each pan and sprinkle with additional cinnamon sugar mixture before adding rolls.)  Cover and let rise 15 minutes. 

1.     Bake at 425 degrees until browned and center of rolls are firm to the touch.  In my oven that is around 15-20 min.  Cool slightly before glazing. 

Doubled makes 4 - 9 x 13 pans.

Creamy Glaze Recipe: (Don’t double – already a lot)

2/3 c. melted butter (1 stick plus 2 TBS)

4 c. powdered sugar

2 tsp vanilla

4-8 TBS hot water (one at a time)

In medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 TBS at a time until glaze reaches desired consistency.  Spread over slightly cooled rolls.  ENJOY!

Mini Ham and Cheese Frittatas

I found this recipe in a Taste of Home cookbook.  It is very simple and would be great for breakfast, brunch, or dinner.  

Ingredients

            1/4 pound cubed fully cooked ham

            1 cup (4 ounces) shredded fat-free cheddar cheese

            6 eggs

            4 egg whites

            3 tablespoons minced chives

            2 tablespoons fat-free milk

            1/4 teaspoon salt

            1/4 teaspoon pepper

Directions

            Divide ham among eight muffin cups coated with cooking spray; top with cheese. In a large bowl, beat eggs and whites. Beat in the chives, milk, salt and pepper. Pour over cheese, filling each muffin cup three-fourths full.

            Bake at 375° for 22-25 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm. Yield: 8 frittatas.

Nutritional Facts

1 frittata equals 106 calories, 4 g fat (1 g saturated fat), 167 mg cholesterol, 428 mg sodium, 2 g carbohydrate, trace fiber, 14 g protein. Diabetic Exchanges: 2 medium-fat meat.

Good Morning Peach Crisp

Our recipe for Peach Crisp is a healthy recipe that we make for breakfast.  It is a nice change from cold cereal.  

Good Morning Peach Crisp 

2 cans sliced peaches (well drained)

3/4 cup granola (we like Quaker 100% natural Oats and Honey)

1/2 tsp. cinnamon

1 1/2 tsp.  butter, melted

Place sliced peaches in 8x8 casserole dish. Sprinkle granola and cinnamon.  Drizzle with melted butter.  Bake at 400 degrees for about 12-15 minutes.  

(you can adjust the recipe if you like more granola or more peaches)

Smoothies

We love healthy smoothies at our house.  It is a great way for us to get our fruits (and veggies).
Here are a few of our favorite recipes:

Banana Winter Smoothie

1 banana, frozen
1 cup Dannon all natural vanilla lowfat yogurt
1/4 cup chopped walnuts (optional)
1/2 tsp. ground cinnamon
1 tsp. honey (optional)
1/8 tsp. ground nutmeg

Cut the frozen banana into 3 or 4 chunks.  Place in blender with vanilla yogurt, cinnamon and honey.  Blend on high for 2 minutes or until smooth.  Pour into glass and top with dusting of ground nutmeg.

A Better Breakfast

I'm getting back in the swing of things since the birth our new baby.  Breakfasts have been lacking variety as I have tried to focus on having 6 kids + myself all dressed and ready to leave for school.  Today I was up early enough to make boiled eggs, healthy banana-oat muffins, and fresh fruit.  It was a welcome change from Cheerios!  

Healthy Banana-Oat Muffins

6 muffins

Prep: 15 minutes

Bake: 18 minutes

Cool: 5 minutes

Stand: 5 minutes

Ingredients

•                Nonstick cooking spray

•                1/2  cup white whole wheat flour or whole wheat flour

•                1/4  cup quick-cooking rolled oats

•                3  tablespoons packed brown sugar

•                2  tablespoons flax seed meal

•                1/2  teaspoon baking powder

•                1/4  teaspoon ground cinnamon

•                  Dash salt

•                1  small ripe banana, cut up (1/2 to 2/3 cup)

•                1/4  cup fat-free milk

•                2  tablespoons refrigerated or frozen egg product, thawed, or 1 egg white

•                1  tablespoon canola oil

Directions

Preheat oven to 400°F. Lightly coat six 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside.

In a medium bowl, stir together flour, oats, brown sugar, flax seed meal, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture; set aside.

In a blender, combine banana, milk, egg, and oil. Cover and blend until smooth. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each about three-fourths full.

Bake for 18 to 20 minutes or until lightly browned. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.