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Tag Archives: Gluten Free

Overnight Oats

Overnight oatsI put this recipe in my newsletter but I wanted to make sure I added it here too. This is perfect for those busy, back to school mornings.

I recently found a similar recipe on Lauren Conrad’s website (you should check it out if you have a couple of hours to get lost in cyber space). As much as I love a warm bowl of oatmeal on a cold morning, this chilled version has been great during the warm months. I also enjoy the ease of being able to pack it on my way out the door. It met all of my criteria: delicious, easy, minimal number of healthy ingredients and a minimal number of steps.

  • 1/2 cup of dry uncooked oats
  • 2/3 cup of milk (I used almond milk)
  • 1/2 cup yogurt (plain or vanilla depending on your taste)
  • cinnamon to taste
  • optional: 1-2 teaspoons chia seeds

Combine all ingredients and cover. Place in the refrigerator overnight. In the morning, you have a quick grab and go breakfast. You can easily mix in fruit,  raisins, or anything else.
Delicious, healthy, and easy.

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Easy, Breezy Zucchini

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Zucchini Dogs

Zucchini Dogs

In the hot summer months no one wants to be standing around the oven or stove cooking. I like to head out to my grill. It’s nice to be out of the kitchen and there is usually a lot less clean up. Unfortunately, BBQ foods tend to be a little meat heavy for me. Sure, I could through on some veggie burgers but I am trying to stay away from processed foods. Today I made Zucchini Dogs with Cole Slaw. It was really easy and satisfied my picnic food craving. This recipe made 4 sandwiches with leftover cole slaw.

For the Cole Slaw:

  • small head of cabbage chopped (I used 1/2 green and 1/2 red for a prettier picture)
  • 2 Tablespoons of olive oil
  • 2 Tablespoons of red wine vinegar
  • 1 Teaspoon honey
  • Juice from half of a lemon
  • Salt, Pepper, Red Pepper Flakes (I made mine a little spicy)

Mix the oil, vinegar, honey and lemon together. Pour over chopped cabbage and season to taste.

For the Zucchini Dogs:

  • 2 Zucchini quartered lengthwise
  • Preferred cooking oil (I used coconut oil)
  • Garlic (chopped, minced or even powder)
  • Hot dog rolls (I used millet and brown rice flour rolls)

Rub oil on the cut zucchini to coat and then rub with some garlic. Place on the grill for a couple of minutes on each side. Be sure to let it sit on each side for long enough to get the char marks. At the last minutes, toast the rolls on the grill.

Assemble zucchini and cole slaw onto the rolls. If your rolls are large, you may want to place two pieces of zucchini on each. Enjoy!

Balancing tip-If you feel like I have gone too far over the healthy line with this recipe, it’s ok. Maybe you can pull one thing out of this and add it to your usual BBQ. Maybe you NEED mayo in your cole slaw or maybe you can’t live without white flour hot dog rolls. Wherever you need to draw the line today is fine. This is not the recipe I would have made 5 years ago. And there is no way my family would have eaten this last year. Think of the recipe suggestions that I post as a buffet (everyone loves a buffet). You can take what you like and leave the rest.

Fresh Turkey Meatballs

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turkey meatballsI made these awesome meatballs for my family last night. Everyone loved them, which is very unusual for us. I would love to give credit for the original recipe but I can’t remember where I saw it. I know that the author referenced Gwyneth Paltrow’s cook book. I looked on her website, goop.com, and wasn’t able to find this variation. I also changed it for my needs. So here is my gluten free, dairy free variation on Turkey Meatballs:

  • 1 small onion, chopped
  • 2 teaspoons chopped garlic
  • few shakes each of basil, parsley, oregano, salt, pepper
  • 3 handfuls of greens (spinach, arugula, kale, spring mix, whatever you have on hand)
  • 1 pound ground turkey
  • coconut oil
  1. Place greens in a blender or food processor and pulse until finely chopped.
  2. Place all ingredients except coconut oil in a large bowl.
  3. Gently mix with your hands until thoroughly combined.
  4. Form into small balls.
  5. Heat oil in a large pan and saute the meatballs in batches until browned and cooked through (approximately 10 minutes).
  6. Enjoy however you like. We had them with marinara sauce.

Balancing tip-Spend a little time this week finding out where you can purchase quality meat products in your area. Good quality meat not only tastes better but it is better for you. Here is a good article on why it’s important and what to look for when buying meat: Healthy Meats: What to Buy, by  Food Renegade.

Gluten-free December

imgresMy children and I have a sensitivity to gluten. How do I know this? Well, I guess I don’t know for sure yet. There is a blood test but we haven’t taken it. We will know for sure by the way we feel once we eat it again. Some of our symptoms include gastrointestinal issues, allergies, irritability, and skin issues. We have made a commitment to eating gluten-free for the month of December. Really it was two days after Thanksgiving until Christmas. Each of us has chosen to do this. No one is being forced.  It has been two and a half weeks and we are doing really well. Not only are some symptoms subsiding but we have enjoyed the challenge of finding nutritious foods without wheat, barley or rye ingredients. I have been surprised over and over again to find how pervasive gluten is in our food supply. The best way to avoid it is to eat whole foods (the way they are presented in nature). It seems that as soon as we start processing products, we need to find things to fill and bind. Apparently, gluten is good for that.

This adventure has already brought more gifts than challenges. With a shared goal, we are a unified group. As with many families raising teens, it can be hard to find common ground. We have been looking for meal solutions together and the kids are even making some stuff ahead of time to bring for their lunch and activities. Another cool result of being gluten-free is that we are all reading food labels. Both children are noticing other odd ingredients in standard American diet foods and commenting on it. I know it doesn’t sound like a big deal but it really is. We have a nutritional epidemic happening in our country because adults have no idea what they are eating or what they are feeding their children. I am super proud of my kids for choosing to be aware and make the necessary changes. I am not saying that it has been easy. There is plenty that we miss but I most definitely am enjoying the experience.

Balancing tip – Just because something says it is gluten-free does NOT mean it is healthy. If you are on a gluten-free diet or considering trying it, please continue to read the description beyond the gluten-free labeling. Use good judgement and know that it is always the best option to eat food exactly as Mother Nature intended.

*Following up from my announcement a couple of weeks ago, I have launched a web boutique called Red Earth Warrior. I don’t have everything loaded into the site yet but you are welcome to take a look around. I would love to hear any feedback you might have. In addition to the essential oil blends and clothing that is there, I am offering Salt Lamps, Salt Inhalers, Fair Trade Thai Silk Scarves, and more. Please feel free to share the link with your friends!

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