You know that feeling when things FINALLY start to fall together but lately you have become accustomed to them falling apart so you hold your breath waiting for the sky to fall instead of celebrating your wins? Yes that one. That’s me. Logically I am quite aware I can exhale. We will have a house to live in next month, our hemophiliac (blood disorder) toddler’s head staple will come out tomorrow without the need of another infusion (saving $$$) and we are more than halfway to being reunited with husband and daddy.
As each day passes in the comfort of my in law’s home I do find myself less on edge. I do realize that last fact may sound like an oxymoron to many, but my in laws are some of my very favorite humans. Especially since they have been so helpful with B that I don’t have to feel like a single parent while his daddy is gone. I know, I hit the jackpot.
Things are lookin’ up! I plan on making a delicious pan of gf zucchini bread today and going on a skype date with the husband tonight (pretty much just buying ice cream and watching the other person eat. It will be great.)
What recipes will be on your table? Comment below I would love to hear from you!
I have started to bake again. This is a good sign. These Chocolate Donuts (my version pictured above) were just what the doctor ordered last week! I used stevia instead of sugar for the actual donuts but the glaze definitely was all powdered sugar;) You just can’t replace that stuff.
I will no longer be adding the tag “GF” to any of the meals. Everything I make now must be gluten free so if the dish’s original recipe uses a gluten containing substance I will explain how and what I substitute to make it GF.
Below the dinners I hope you’ll be as thrilled as I to see a Snacks & Sweets section. Some of the recipes in this section I already absolutely love, and some I have yet to try. Some are guilt free and some are reserved for cheat days, which tend to be Saturday and Sunday for me. Happy snacking!
*-Tried and true family favorite.
B4D-Breakfast for Dinner (There isn’t lot of time in the mornings and we love breakfast food so we eat it for dinner instead)
YoYo- You’re on your own. (Because I don’t believe that someone should have to cook every day of the week)
Not sold on meal planning yet? Check out my crash course guide and I’ll have you convinced!
B4D- *Bacon and Egg Rice Bowls / *Green Smoothies
B4D- Blueberry Pancake Casserole / Scrambled Eggs / Turkey Bacon
*BBQ Pork Chops / Easy Macaroni Salad / Grilled Zucchini
My lazy version of BBQ pork chops is to throw them in the slow cooker with diced onion and BBQ sauce. You can also do this on the grill if you’re feeling more ambitious.
Chickpea Tomato Soup with Rosemary / Grilled Cheese
I had these noodles for the first time at my cousin’s house this week and they were the best thing of my life! She used peanut butter instead of the tahini paste and I will just do the same. She also suggests to keep the noodles a bit firm so that they don’t get mushy as leftovers.
GF Note: use gf noodles and a gf all purpose flour
*Homemade Pizzas / *Cheesy Cauliflower Breadsticks
I buy Bob’s Red Mill pizza crust mix in the package. I haven’t attempted homemade crust yet, but it’s on my to do list!
*Chinese Broccoli Beef Noodle Stir Fry / Brown Rice
We use rice instead of noodles and normal broccoli instead of Chinese broccoli. If you’re stuck on the noodles you can pick up a package of rice noodles in the Asian section.
Suggested toppings: chopped veggies, deli meat/chicken, sunflower seeds, boiled eggs, avocados
Slow Cooker Pork Burrito Bowls / *Tortilla Breadsticks
Tortilla Breadsticks -Elizabeth Barbone’s- How to Cook Gluten-Free
Use a pizza cutter to slice your corn or flour tortilla’s into inch wide strips and then cut those in half. Season some olive oil or butter with paprika and salt and brush both sides of the strips. Lay them flat on a greased cookie sheet and bake at 400 degrees. Flip tortillas over once to lightly brown both sides. Do NOT let them get too dark or…yuck.
*Vegetarian Chili / *GF Cornbread
I FINALLY found a GF cornbread recipe that we like. It comes from Elizabeth Barbone’s- How to Cook Gluten-Free
1 c gluten free cornmeal 1/2 c white rice flour (I use brown rice)
1/2 c sweet rice flour 1/4 c granulated sugar (I use half of this in Stevia)
1 tbsp baking powder 1/2 tsp salt (omit this if using salted butter)
1/4 tsp xanthan gum 2 large eggs
1 c milk 2 tbsp unsalted butter, melted
Preheat oven to 350 degrees. Lightly grease an 8-inch baking pan with spray. Whisk together the dry ingredients in a medium bowl. Add the wet ingredients and mix until the batter is smooth. Pour into the pan and bake for 30-35 minutes until golden brown and a toothpick inserted into the center comes out clean
Snacks & Sweets
One of my very favorite people had these in her fridge and I stole one. I couldn’t believe she had been keeping this delicious creation from me! Since then I’ve forgiven her because she sent me the link to the recipe. I plan to use agave instead of honey.