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Not Your Momma’s Meatloaf

February 20, 2013 By 9 Comments

Meatloaf.

Love it or leave it, undoubtedly your mom had some version of meatloaf that would occasionally grace your table growing up.

I’ve had many guests through the years raise an eyebrow when I offer them a dinner of this traditionally dry, often unpleasing hunk of meat…these same guests seem surprisingly pleased when they take their first bite into a flavorful, moist and juicy slice that has the tendency to turn their memories of meatloaf upside down.

In my pre gluten-free lifestyle, my secret ingredient included pre-seasoned croutons. More recently, I discovered almond flour to be a great replacement for the traditional bread crumb; although after my most recent Whole30, following the auto-immune protocol where I also eliminated eggs, nuts and nightshades, I discovered (much to my surprise) that I am slightly sensitive to nuts.

I suspected that I suffered a sensitivity to nightshades and quite possibly was sensitive to eggs as well…not once did I suspect nuts would be the issue.

Alas, I have no trouble with nightshades. Tomatoes, peppers and eggplant all sit well with me…

Eggs are still as delicious as ever and amazingly do nothing to upset my gut or my skin.

But when I reintroduced nuts, my acne flared slightly and my tummy gave me some trouble.

Nothing like dairy, and certainly nothing like gluten…but the sensitivity is undoubtedly there.

Walnuts and pecans seem to cause me the greatest upset, though I will be cautious with my use of all nuts from here on out.

So when Food Network brought forth their Comfort Food Feast and meatloaf was on the list, I knew I wanted to perfect an auto-immune friendly version that everyone could enjoy.

Somewhere between my Autoimmune Friendly Paleo Apple Sausage and a more traditional ranch-style meatloaf; weaving the bacon over the top not only makes for a lovely presentation, it seals in the natural juices and ensures a deliciously moist and tender loaf unlike any other.

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Delicious when served with my Bacon-Infused Wilted Spinach this moist, egg-free, gluten-free, nightshade free, nut-free and dairy-free version is far from your momma’s recipe but undoubtedly will become a classic in your home.

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Enjoy!

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Not Your Mamma’s Meatloaf (Bacon-Wrapped Sausage-Spiced Meatloaf. Gluten-Free, Dairy-Free, Nightshade-Free, Dairy-Free, Nut-Free and Egg-Free)

Ingredients

  • 3 lbs ground beef (or 2 lbs beef, 1 lb ground organ meat)
  • 2 lbs ground pork
  • 8 oz mushrooms, chopped
  • 1 large onion
  • 1 apple, cored and sliced
  • 2 Tbs dried sage
  • 2 Tbs caraway seeds
  • 1 Tbs plus ½ tsp garlic powder
  • 1 Tbs fennel seeds
  • 1 Tbs marjoram
  • ½ Tbs allspice
  • 2 tsp smoked sea salt
  • 2 tsp pepper
  • 1 tsp dried chives
  • 1 tsp dried parsley
  • 1 tsp dried dill weed
  • ½ tsp onion powder
  • 12 oz sugar-free uncured bacon

Instructions

  1. Preheat oven to 375f.
  2. In large mixing bowl, mix together ground beef, pork and chopped mushrooms using your hands to ensure even mixing.
  3. Using food processor or high-speed blender, blend together onion, apple, sage, caraway seeds, garlic powder, fennel seeds, morjam, allspice, smoked sea salt, pepper, chives, parsley, dill weed and onion powder. Pour herbed mixture over meet and mushroom mixture; continue mixing with your hands until herb mix is completely incorporated.
  4. Using large 2-quart casserole dish, shape meat into preferred loaf shape. Layer bacon slices over loaf, alternating to get desired basket weave. Tuck any loose bacon edges underneath loaf to secure.
  5. Bake at 375f for 1.5-2 hours or until bacon is cooked thoroughly and meat has reached an internal temperature of 170f.
  6. Allow loaf to rest 5-10 minutes before slicing.
  7. Serves 10-12
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Looking for more versions of this beloved comfort food?

Be certain to stop by and visit my FoodNetwork friends over at this week’s Comfort Food Feast!

Jeanette’s Healthy Living: Balsamic-Glazed Roasted Vegetable Meatloaf
The Cultural Dish: Classic Meatloaf
Red or Green?: Meatloaf With Green Chile
Napa Farmhouse 1885: My Mom’s Meatloaf (Connie’s)
Made By Michelle: Turkey Meatloaf
The Heritage Cook: Succulent Gluten-Free Meatloaf, The Ultimate Comfort Food
Feed Me Phoebe: Smoky Meatloaf With Three Paprikas
Virtually Homemade: Bacon Wrapped Meatloaf With a Spicy Sweet Ketchup Glaze (Gluten-Free)
Devour: Pick Your Meat (Loaf): Beef, Pork or Turkey
Dishin & Dishes: The Ultimate Southwest Meatloaf
FN Dish: For the Love of Meatloaf

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Recipes, Sugar Free Tagged With: , , , , , , , , , , , ,

Lemon Infused Brussels

December 19, 2012 By 3 Comments

There is no doubt that I love my greens.

Kale, spinach, arugula and more! There is scarcely a green that my family won’t eat.

That is, unless you are a brussel sprout.

It wasn’t until going gluten-free that I learned to love brussel sprouts. Before then I gagged at the thought. No matter how they were prepared, I just couldn’t stomach the thought of eating the miniature cabbage like greens.

I don’t remember what drove me to try them again, but I did; and to my surprise I enjoyed every last bite.

Then I began to crave these little globes.

Fresh or frozen, I could easily eat these by the bowlful.

But my family? Notsomuch.

It was not until my school sent me to a week-long summer training in Dallas that I discovered the secret to making brussels edible to even the pickiest eater.

You see, it was on this trip that I had the opportunity to eat at P.F. Chang’s for the first time, ever.

Eh-ver.

And it took only moments for the gluten-free lemon infused brussel sprouts to catch my eye. The moment I tasted these, I knew I found the key to getting my family to enjoy brussel sprouts.

The secret?

Well, there are a couple.

First, shred the sprouts!

By fine shredding the sprouts, gasses are released and there is little risk of the bitter taste that kept me from enjoying these beautiful little greens for many years.

Second, undercook them. Slightly.

By keeping your sprouts slightly crisp, you prevent the sprouts from emitting the unpleasant sulfur that impart the bitter taste and smell that keeps most from enjoying these wonderfully healthy globes.

Third, lemon.

As it is with many greens, just a squeeze of lemon makes all the difference and can take these vegetables from bitter to benevolent!

Today I am happy to share with you my version of the lemon infused brussels my family loves!

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Enjoy!

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Lemon Infused Brussels

Ingredients

  • 4 slices of uncured smoked bacon, cooked crisp and grease reserved*
  • 15-20 brussel sprouts, shredded
  • Juice of ½ lemon
  • Salt and Pepper to taste (smoked sea salt is my favorite for this recipe!)

Instructions

  1. In large skillet, cook bacon until crisp. Remove strips from the pan, reserve the oil and allow the bacon to cool. Add shredded sprouts to hot oil, stir and allow to cook for 2-3 minutes, max. Remove from heat, squeeze lemon over sprouts, add salt and pepper to taste. Crumble bacon over sprouts and serve.
  2. Makes approximately 4 servings
  3. *Make this recipe vegan by subbing omitting bacon and bacon grease, using 1 tbs coconut oil in place but be sure to use smoked sea salt. That hint of smoke sends these sprouts above and beyond!
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If you haven’t already, be certain to enter my 2013 Cookbook Desk Calendar giveaway! You only have until 12:00 pm CST December 20, 2012 to enter so hurry!

Be certain to visit the other FoodNetwork Fall Festies and their lovely recipes below! xoxo

Feed Me Phoebe: Shaved Brussels Sprout Salad With Almonds, Manchego and Pimenton Vinaigrette

Cooking With Elise: Perfectly Roasted Brussels Sprouts

Napa Farmhouse 1885: Brussels Sprouts With Vinegar and Cranberries

Red or Green?: Roasted Brussels Sprouts With Garlic and Red Pepper Flakes

Virtually Homemade: Fried Brussels Sprouts With Crispy Parsley and Parmesan

Thursday Night Dinner: Brussels Sprouts With Parmesan and Breadcrumbs

Devour: Our Best Pork-Filled Brussels Sprouts Recipes for the Holidays

HGTV Gardens: Garden-to-Table: Brussels Sprouts

FN Dish: Simple Brussels Sprouts Recipes

Filed Under: Dairy Free, Gluten Free, Paleo, Side Dishes, Vegan Tagged With: , , , , , , , , , , , , ,

Rainbow Salad

October 17, 2012 By 9 Comments

One day, my husband looked at me lovingly and said those five little words many of us never expect to hear:

“Honey, I miss your salad.”

Yes, my salad.

I guess it had been a few weeks since I had made one of my nutrient-packed salads and my husband had a craving.

Now if only I could get my oldest child to say the same thing…

Funny thing is, my salads are never the same salad twice.  I rarely focus on what specific ingredients to put in my salad and instead focus on color.

As mentioned way back when in my Rainbow Smoothie recipe, more color = more nutrition.

This time of the year, when greens of all sorts are in season, mixing and matching salads is one of my favorite things to do.

To keep my rainbow strong, I always have some home-dried plums, blueberries and other seasonal fruits on hand that can be difficult to find later in the year but are a must-have when it comes to one of these colorful mixes.

So play with your food! Fill your color palette and enjoy all of the nutrition nature has to provide.

Rainbow Salad

Ingredients in this salad can vary by taste.  The goal here is to achieve optimum nutrition and flavor by using as many colors as you can find to include in your salad.  Top with your favorite dressing; make a meal out of it by including eggs and/or lean meat!

Ingredients:

16 oz mixed greens (romaine, spinach, kale, etc)

1 c Mixed Nuts (pistachios, cashews, pecans, sliced almonds, etc)

 

To this, add any combination of the following ingredients:

 

Red: Strawberries, Tomatoes, Radish, Raspberries, Beets, Blood Oranges, Cherries, Pomegranate, Red Apples, Red Bell Peppers

Orange: Carrots, Mangoes, Oranges (Clementine’s are delicious in salad!), Apricots

Yellow: Squash, Yellow Tomatoes, Onions, Yellow Apples, Pineapple

Green: Zucchini, Broccoli Cucumbers, Green Beans, Green Apples, Artichokes, Avocado, Celery

Blue: Blueberries, Elderberries

Purple: Blackberries, Onions, Grapes, Dried Plums, Purple Asparagus, Purple Cabbage, Purple Carrots, Purple Figs, Purple Grapes, Purple Peppers, Raisins

 

Serves 4-6

 

So what are your favorite salad ingredients?

 

Today is the last day to vote for the Circle of Mom’s Top Food Allergy Mom Blogger, and while I am nowhere near the top, it would still be an honor to have you vote for me!  Voting is open until 4pm PST, October 17…so please hurry, and please share with your friends! xoxo

Also, don’t forget to stop by my friend Kate’s site, Eat, Recycle, Repeat to sign up and adopt your favorite Gluten-Free Blogger! We want to keep this event strong while Sea is still in Japan finishing her dissertation.

Need more ways to enjoy your winter lettuce harvest? Be certain to visit all of my friends over at this weeks FoodNetwork Fall Fest for more!

Jeanette’s Healthy Living: Quinoa and Black Lentil Salad With Mixed Salad Greens

Cooking With Books: “Chopped” Salads

Haute Apple Pie: Roasted Butternut Squash Salad With Warm Bacon Dressing

Dishin & Dishes: Beet Salad With Garlic Vinaigrette

Thursday Night Dinner: Mixed Lettuce, Caramelized Onion and Goat Cheese Pita Pizza

And Love It Too: Rainbow Salad

Made By Michelle: Bacon, Lettuce and Tomato Sandwiches

Feed Me Phoebe: Hearts of Romaine With Beets, Pistachios and Roasted Garlic Vinaigrette

HGTV Gardens: Garden-to-Table: Mixed Lettuce

Virtually Homemade: Mixed Fall Greens With Dijon Chive Vinaigrette

Devour: Lettuce (Hold the Salad)

Daily*Dishin: Almond Chutney Chicken Lettuce Wraps

Delicious Lean: Chiffonade of Mixed Greens

FN Dish: Top 12 Lettuce Wraps

Happy Wednesday, y’all!

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Raw, Recipes, Side Dishes, Sugar Free, Vegan, Vegetarian Tagged With: , , , , , , , , , , , , , ,

ICM July Winning Recipe: Berry Almond Crunch by Heather, the Gluten-Free Cat and Challenge-Ingredient Announcement!

October 7, 2012 By 4 Comments

I can’t believe we haven’t had an Ingredient Challenge Monday since July, but with the Healthy Lunchbox Series overlapping the 2nd Monday in both August and September, missing those months just couldn’t be helped!

That being said, with Bountiful Baskets offering blueberries in bulk this summer, I enjoyed the extra time to review and re-review every recipe offered in July’s Ingredient Challenge Monday.

And boy oh boy were there some great options!

Janet’s Blueberry Salmon Teriyaki Spinach Salad was a definite winner, especially with my fish eater. He may not care for green stuff, but he loves fish and this dish was a great way to get him to eat both! Make certain you use either GF-Tamari Soy Sauce or Coconut Aminos to keep it safe!

Tessa won me over with her Raw Dark Chocolate Mousse, which is Paleo friendly  and really easy to make!

But through the final days of summer, there was one recipe my family requested several times over.

This Berry Almond Crunch from my friend, Heather the Gluten-Free Cat is super simple, lightly sweet and a great alternative to ice cream; when my husband or children insisted something cold and sweet was in order, I was happy to oblige by sharing a bit of this easy dish with them.

What loved most about the July ICM entries was how simple many of them turned out to be. Evidence that the best recipes don’t have to be complicated, we hope you enjoy this dish as much as we have.

Thank you, Heather!

Berry Almond Crunch by Heather, the Gluten-Free Cat

Ingredients:

  • 2 c. frozen mixed berries
  • 1/2  c. raw almonds
  • 1 T. honey or agave nectar

Directions:

1.  Place all ingredients in the food processor and pulse until chunks stick together when scooped with a spoon.

2.  Spoon into bowls and enjoy.

Makes 2 snacks or 4 small desserts

 

So are you ready to see what challenge I have for you this month?

With a change of season, the fall harvest well on its way coupled with Halloween right around the corner, winter squash of all shapes and sizes are filling the market.

Among my favorites, of course, are Hubbard Squash, Pumpkin and Kabocha (or green pumpkin).

Recently my Squash Lady introduced me to Australian Butter Squash, which looks like a pumpkin but has a lot more flesh and cooks up without any of the string that pumpkins tend to have.  After canning 6 quarts of squash yesterday, I believe I have found my new favorite pumpkin pie solution.

So whatever your favorite winter squash may be, have fun! Get creative and link in tomorrow when I reveal my entry into this month’s Ingredient Challenge Monday! xoxo

Filed Under: Dairy Free, Desserts, Other, Paleo, Raw, Vegan, Vegetarian Tagged With: , , , , , , , , , , , ,

Grain-Free Spinach Pie

October 3, 2012 By 6 Comments

I have mentioned previously about my visit to the Dallas Gluten & Allergen Free Expo in early September and how I had the opportunity to meet some amazing people and learn about some fantastic products.

Among all of the new and exciting items, there were some familiar brands and some familiar faces along with them.

One individual I had the opportunity to speak with was Dick Reed, the founder of Chebe.  In our visit I explained that while the products I have been able to try of theirs were wonderful, I earnestly had no idea that chebe had such a wide selection as the stores in my little town only carry one or two of their items at any given time.  Because I make so much of our food from scratch, and because a majority of the chebe items our town has includes dairy, I suppose I just had never taken the time to dig deeper into their product.

Dick smiled at me kindly and offered to see what he could do about getting me some samples.  Within a week, I was thrilled to receive two big boxes filled with chebe mixes.

First, things I did not realize about chebe:

  1. All but one mix is naturally dairy free (although all of their frozen products do contain milk).
  2. EVERY chebe product is not only gluten-free, they are also soy, potato, yeast, MSG and grain-free.

That’s right…these handy dandy little box mixes are grain-free!

The main ingredient?  Manioc flour, otherwise known as tapioca flour.

To keep our samples dairy-free, I simply left out the optional 1 cup of shredded cheese and used coconut milk in place of water or milk in the basic directions as listed on the box.

My husband raved over the pizza crust, which he says was crunchy on the outside and chewy on the inside (just like the ‘real’ stuff, he says.) Shown here with Diaya cheese, this is as close to take-out my family has had in a long time.

Of all the items I was able to whip up with our chebe mixes though, I do believe this Spinach Pie was at the top of everyone’s favorite’s list.

Because the crust is more of a calzone versus a puff pastry, I hesitate to call these spanakopita, although the taste, texture and feel of the filling is very much in line with its traditional dairy-filled cousin.

Any extra filling you may have is great as a pizza topper, as filling in an omelet or even heated and served with hot vegetable noodles.

May this recipe bring back memories of spinach pockets and fill your belly with all the joy it has brought to ours.

Enjoy!

 

Print
Grain-Free Spinach Pie

Ingredients

    ’Ricotta Cheese’
  • 1 c Raw Almonds, soaked 12-18 hours, peels in tact
  • 1 c Water
  • 1 Tbs Lemon Juice
  • 1 Tbs Olive Oil
  • 1 Tbs Dried Basil
  • 1 tsp Minced Garlic
  • ½ tsp Salt
    • Filling
  • 10 oz Fresh Spinach, chopped
  • ½ c diced onions
  • ½ c fresh parsley, chopped
  • ½ c fresh dill, minced
  • 1 c ‘Ricotta Cheese’
  • 2 eggs
    • Crust
  • 1 box Garlic-Onion Breadstick Mix (http://www.chebe.com/Products/Dry-Mixes/Chebe-Garlic-Onion-Mix.aspx)
  • 2 Tbs Olive Oil
  • 2 Large Eggs
  • ¼ c Coconut Milk

Instructions

  1. Prepare ‘Ricotta Cheese’ the day before you plan to serve your Spinach Pie. After raw almonds have soaked 12-18 hours, rinse and use blender to mix 1c water, lemon juice, olive oil, dried basil, minced garlic and salt. Blend on highest setting until smooth.
  2. Pull cheese cloth or very clean pillow case taught over large bowl, securing with rubber bands. Pour ‘cheese’ mixture over the cloth, cover, refrigerate and allow all liquid to slowly drip off cheese for 6-8 hours or until ready to make spinach filling.
  3. Preheat oven to 375f.
  4. Using a large food processor, mix spinach, onions, parsley, dill, ‘cheese’ and eggs together until well incorporated. Set aside.
  5. Mix together crust per the chebe standard directions on the box. Divide dough into 6 equal pieces. On parchment lined cookie sheet, flatten each ball as thinly as possible, paying attention and filling any holes that may appear.
  6. In the center of each dough ball add approximately 1/8-1/4 c spinach filling. Bring dough edges together and secure around spinach filling.
  7. Bake at 375f for 25-30 minutes or until lightly brown.
  8. Makes 6 servings
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Now that you know how we like to enjoy our fall spinach harvest, be sure to stop by chebe  and order your favorite dairy-free mixes (which includes all dry mixes except the Original Cheese Bread), then be sure to stop by this week’s Food Network Fall Fest for more spectacular spinach splendor. xo

Jeanette’s Healthy Living: Skinny Hot Spinach Dip
Feed Me Phoebe: October Evening Lentil Soup With Spinach
Cooking With Elise: Baby Spinach Salad With Cranberries, Spiced Pecans and a Maple Vinaigrette
Virtually Homemade: Three Onion Dip With Spinach
HGTV Gardens: Garden-to-Table: Spinach
Napa Farmhouse 1885: Whole-Wheat Pasta With Spicy Spinach and Peanut Butter Pesto
Thursday Night Dinner: Spinach Ice Cream
Cooking Channel: Fresh Spinach in Indian Recipes
Daily*Dishin: Spinach-Sausage Saute With Pan-Fried Gnocchi
Delicious Lean: Spinach Leaf Roll Ups
Bacon and Souffle: Baby Spinach Pizza With Sopressata and Sriracha
FN Dish: Stuff It With Spinach

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Recipes, Sugar Free, Vegetarian Tagged With: , , , , , , , , , , ,

Healthy Lunchbox 2012: The Ultimate Collection

September 10, 2012 By 18 Comments

Over the last 31 days, dozens of bloggers have brought you their very best Healthy Lunchbox ideas, tips and recipes.

While I had the pleasure of opening the series with a week’s worth of simply beautiful healthy lunches that included everything from planned-overs to lettuce wraps, it was what came over the days that followed that really thrilled me.

While no two healthy lunchboxes may be the same, there were similarities with many of the lunches shared over the last month.

First, Healthy Lunchboxes should include options.

I love this organizing system presented to us by Jessica from Allergic to Air, quick and easy and even includes a weekly treat, such a great tool!

Next, Salads.

While we know we should get our greens, even the healthiest eaters sometimes struggle to get them in!

Struggle no more! With so many options that are beautiful and delicious, how could you?

Israeli Chickpea Salad with Mustard Greens from Feed Me Phoebe

 

Salad in a Jar  (with a Topaz Dragon Ginger Dressing) presented by Janet from The Taste Space – Steam, Bake, Boil, Shake!

Not Your Average Midwest Tuna Salad by Kate from Eat, Recycle, Repeat

A Salad for All Seasons from Naomi Devlin Straight Into Bed Cake Free and Dried

And most recently, Mediterranean Tuna Salad by Melissa Joulwan from The Clothes Make the Girl

 

Use your planned over’s to turn your salad into a complete meal like this one by Shannon from Enjoying Gluten-Free Life

 

Of course, Healthy Lunchboxes are best when they come in cute packages!

 

Bento Boxes by Dawn Allen from Cuter than Gluten

 

A grown-up bento by Alta from Tasty Eats at Home

Sistema lunches by Lexie from Lexie’s Kitchen

 

Healthy Lunchboxes also include better, healthier yet more allergy-friendly (sometimes pre-packaged even ) choices, too.

 

Shirley, Gluten-Free Easily’s entire post is filled with great advice from an experienced mom perspective!

Stacy and Matt offer up  products and power lunches by The Paleo Parents

Use Rudi’s Gluten-Free Tortillas to make these tasty wraps  from Cooking with Elise

 

Picking a better nut (or nut-free butter) by Tasterie

Gluten-Free and dairy-free quesadillas from Lexie’s Kitchen.

 

 

Healthy Lunchboxes also mean something warm!

 

Slowcooker Paleo Eggplant Parmesan in a thermos on your way out the door is quick, warm and hearty!

 

And everyone loves a good chicken soup, like this Gluten-Free West Lake Soup from Brian, the East Bay Celiac

 

Healthy Lunchboxes also include wraps of all kinds!

 

Pizza Wraps from Tessa the Domestic Diva

 

Just one of the 10 (yes, TEN) very different yet extremely delicious wraps Heather, the Gluten-Free Cat shared with us!

Lunchbox Crepes by Paula from Live Free, Gluten Free

 

Crepes for kids and grown-ups alike by Mary from Sweet Roots

 

 

J’s Spicy Lettuce Wrap by Janie, I am J the Blog

 

Pancakes for Dipping and Rolling by Naomi Devlin from Straight Into Bed Cake Free and Dried

 

And finally, Healthy Lunchboxes even include dessert, every now and then!

 

 

Just one of three recipes by Susan from Real Kids Eat Spinach

 

Grain-free waffles by Dawn from Cuter than Gluten

Peachy Coconut Streusel Muffins

Little Chef’s Gluten Free Back to School Cookies by Gluten-Free Gigi

 

Gluten-Free, Nut-Free Vegan Chocolate Chip Cookies by Maggie from She Let Them Eat Cake

 

Chocolate Nut Butter Oat Cookies by Shirley, Gluten-Free Easily

Maple Chai Oat Bars by Jessica from Allergic to Air

Adopt a Gluten-Free Blogger cookies, recipes from Jenni the Urban Poser

Grain-free Honey Graham Dips by Alta from Tasty Eats at Home

 

Fudgey Yumminess by Kate from Eat, Recycle, Repeat

 

Really, this roundup is a mere overview of the brilliance that came our way this month. Please visit each of the lovely posts and their respective bloggers and be sure to thank them for making this year’s Healthy Lunchbox just that much easier!

Love to you all! xo

 

For those of you seeking more Healthy Lunchbox ideas, pull up a chair to this year’s Food Network Back to School Communal Table! Enjoy!

Tidy Mom: Cinnamon Raisin Swirl Peanut Butter Cookies

Made by Michelle: Almond Butter and Banana Sandwiches

Chez Us: Healthy Tuna Salad

Napa Farmhouse 1885: Back to School Roasted Chicken Legs

Bacon and Souffle: Gruyere Grilled Cheese With Apple Salad

Zaika Zabardast: Fresh Corn Cakes With Black Bean Salad Tossed in Cumin Vinaigrette

Adult options:

This Girl Can Eat: Cashew-Curry Chicken Salad Sandwiches

Jeanette’s Healthy Living: Spicy-Korean “Ramen” Noodle Soup

Haute Apple Pie: Edamame Hummus

Feed Me Phoebe: Deviled Egg Salad Sandwiches

Creative Culinary: Margarita Watermelon

Big Girls Small Kitchen: Swiss Chard Turnovers With Parmesan and Pistachios

 

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Healthy Lunchbox 2012: Lexie from Lexie’s Kitchen

September 6, 2012 By 13 Comments

Before I became a blogger, Lexie’s Kitchen was one of the sites I visited most often.  Not only are her recipes family friendly, her story, the fact that her family began their journey towards a whole food, helth-centric lifestyle because of her child seemed all too familiar.

Frankly, if it weren’t for my daughter being diagnosed at 17 months old with a severe dairy allergy, I would still be food naive.It’s because of my daughter that I engulfed myself in nutrition education, and because of the belief I gained and the education earned regarding the power of food, I was able to recognize when my youngest was having negative reactions to food I was eating while she was being nursed. It was because of this awareness when my own illness became too much that I told my doctor I needed to go on an elimination diet, which inevitably lead to me pushing to be tested for Celiac.  And it was because of all of this that when my son who was on medication for ADD tested positive for glaucoma at 11 years old, I knew it was time to change his path, too. Finally, because of all of this he too has been able to heal. 18 months later, he is not completely out of the hole, but while he is at risk he is no longer testing positive for glaucoma.

And it all started with one child…

So when I reached out to Lexie to see if she would be interested in sharing her tips for packing a healthy lunchbox with you, I as thrilled hear her response! After reading her post, I know you’ll be just as thankful as I am that she said yes.

Thank you for joining us, Lexie! xo

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It’s a treat to be here at And Love It Too. Thanks for having me Sunny!

Today I am giving you a peek into my kids’ lunch boxes and the home lunch packing “system” that works for us.

I have to say that I admire—and totally envy—moms with bento box super powers (like these). And what about those mamma’s whose kiddos gobble down collard wraps and zucchini kabobs? All hail!

I’ll admit, the lunches I pack may not be the cutest and could be a tad more nutritionally dense, but I’ve loosened up a bit. Getting it perfect was stressing me out waaaayyy too much. So I cut myself some slack. I figure I’ve got breakfast and dinner to load my kids up on green smoothies and quality protein. For lunch, if I can meet these three criteria, I’m happy:

  1. Lunch will include fresh fruit and vegetables—fresh produce should be a part of every meal. I want my kids to lean that at a young age.
  2. Lunch will include a treat—like a piece of dark chocolate, fruit leather or a healthy cookie wrapped in gold foil—to make lunch special and combat any feelings of “how come I can’t eat what the other kids eat.”
  3. Lunch will be eaten. I try to strike a balance between healthy and tasty. What’s the point of packing food the kids won’t eat? I want my kids to be focused and have energy at school, not zoned out in the corner because they didn’t eat lunch … because they didn’t like it.

Before school started I sat down with my kids and we made a list of the foods they like for lunch (we are gluten-, dairy-, egg- and nut-free). The list we compiled is taped to the fridge and provides me with quick inspiration when I’m too tired to think. At the top of this list are quesadillas—PB&J, pizza, and turkey.

Lunchbox Quesadillas

Quesadillas are great finger food and easy to make gluten-free, dairy-free, and egg-free. And when you think outside the box (or the tortilla), you can come up with some pretty tasty variations.

 

THE TORTILLA

Quesadillas start with tortillas. The two brands we use are Food For Life and Rudi’s. Food for Life Brown Rice Tortillas contain minimal ingredients and are thick and stout. Rudi’s new line of tortillas come in three flavors, Plain, Spinach, and Fiesta. They are the closest thing I’ve found to white flour tortillas and work fabulously well for wraps. If you’d like to make your own, here is a tasty recipe.

THE FILLINGS

Pizza Quesadillas: Pizza Sauce, Applegate Pepperoni, Black Olives, and Daiya or Galaxy Vegan Style Shreds.

PB&J Quesadillas: Sunbutter sunflower seed spread and your favorite jam.

Turkey Quesadillas: A dab of Veganaise and yellow mustard, Applegate organic roasted turkey breast, and Daiya or Galaxy Vegan Style Shreds.

THE PREPARATION

Layer filling between two tortillas and heat in skillet with a little oil until tortillas begin to brown and crisp up. Slice into wedges.

Our Lunchbox “System”

Finally, a lunch packing “system” that works for us.

The Sugarbooger Zippee! Lunch Tote line has been a proven winner. It is BPA, phthalate, lead and PVC-free and meets or exceeds U.S., Canadian and European safety standards. They come in a bunch of cute motifs and are priced right. They are insulted to keep food cool and are easily washed by hand or in the washer.

Into the lunch tote I goes:

The food—neatly compartmentalized in a Sistema Klip It Lunch Cube

Herbal tea or water in a 9-ounce LifeFactory Glass Beverage Bottle

An ice pack to keep everything cool (I like this one this one)

A napkin and, of course, a little love note!

Filed Under: Healthy Lunchbox, Other Tagged With: , , , , , , ,

Healthy Lunchbox 2012: Gluten-Free Gigi

August 20, 2012 By 7 Comments

Have you met my friend, Gluten-Free Gigi? Gigi is a scientist turned health specialist and I simply adore and always learn so much from her “A Side of Science” series. 

Gigi was one of the guest-bloggers for last year’s Healthy Lunchbox series where she shared a delicious chocolate chip mini-muffin recipe. 

This year she made me smile when she sent me an e-mail saying “Of course, amid all the veggies and healthy deliciousness, you can count on me to make a cookie. ;) ”

To which I replied, “even the healthiest diets deserve a cookie every now and then. ;) ”

No doubt your healthy lunchbox will deserve one of these grain-free, dairy-free, peanut-free and tree-nut free cookies, too!

Thanks, Gigi! Xo

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What a happy surprise when I opened an email from Sunny inviting me to be part of her Healthy Lunchbox series again this year! It’s a real honor to join Sunny and her awesome bunch of foodies again. I love seeing how each one makes lunchtime a little healthier.

In my home, because we home school, there is no “lunchbox” and lunchtime can happen at any time.

Sometimes our tummies tell us we need a veggie stir-fry at 11AM. When that’s the case, we take advantage of the “teaching moment”. Learning to put together a healthy, in-season veggie dish with what we have on hand, practicing knife skills (slicing and dicing the veggies) and fine-tuning our cooking techniques are important parts of our home school days.

Other times, we’re caught up in activities and projects (as we have been lately creating a hummingbird habitat in our backyard) and lunch comes late in the day. When that happens, we make up funny names like “linner” or “dunch” for that meal that fits neither into the “lunch” or “dinner” category. One of our favorite hearty late lunches is simple roasted chicken with garlic and lime, cauliflower mashed “potatoes”, and spinach salad with a tangy lime vinaigrette.

Regardless of how erratic our lunch schedule, one thing remains constant. We must have dessert. Every day.

Because we are cookie lovers to the core, we spend a lot of time revamping traditional recipes to fit our gluten-, dairy-, soy-, peanut-, tree nut-free household and to make the recipes just a bit more nutritious.

We each have “our” cookies – recipes developed especially for each of us. We also like creating cookies to mark occasions like our giant tooth cookies we leave for the Tooth Fairy and the autumn leaf cookies we make to celebrate the first day of fall each year. And of course, with each new school year, we create a brand new “Back to School” cookie.

To kick off this school year, my Little Chef (she’s 11) and I developed a new (healthier) version of one of her favorite flavor combos – chocolate and peanut butter!

When we created the recipe, I knew it would be perfect for sharing with you. It fits multiple special diets, is grain free and uses very little natural sweetener.

The recipe is so simple to put together and these substantial little cookies bake up moist, chewy, and delish, yet are sturdy enough for packing into a lunchbox to make the school day a little sweeter!

 

Little Chef’s Gluten Free Back to School Cookies

Grain free, dairy free, peanut free, tree nut free

Ingredients:

1/3 cup sunflower seed butter (I make my own from unsalted roasted sunflower seeds; you can find out how here. You can also substitute any nut or seed butter you like – store-bought or homemade.)

2 Tablespoons organic coconut oil, soft

2 Tablespoons pure maple syrup (or other liquid sweetener of your choice, like honey or agave nectar)

2 eggs

1 teaspoon pure vanilla extract (Look for Rodelle brand grain free vanilla.)

4 Tablespoons tapioca flour

3 Tablespoons coconut flour

Pinch of salt

1/2 cup chocolate chips or chunks (We use Enjoy Life Foods gluten free allergen free chocolate.)

Directions:

1. Preheat oven to 350F. Lightly grease a baking pan or line with parchment.

2. In a mixing bowl, stir sunflower seed butter, coconut oil, maple syrup, eggs and vanilla together until smooth.

3. Add flours and salt. Stir until smooth.

4. Stir in chocolate pieces.

5. Spoon batter onto prepared pan in 1/2-Tablespoon rounds, about 1 1/2-inches apart. Do not flatten.

6. Bake approximately 10 minutes.

7. Remove pan from oven and allow cookies to cool on the pan.

Filed Under: Dairy Free, Desserts, Gluten Free, Healthy Lunchbox, Other Tagged With: , , , , , , , , , , ,

Healthy Lunchbox 2012: Janet from The Taste Space-Steam, Bake, Boil, Shake

August 16, 2012 By 5 Comments

Janet from The Taste Space- Steam, Bake, Boil, Shake  is a regular contributor to my monthly challenge, otherwise known as Ingredient Challenge Monday and since I try every recipe entered into the challenge, I am very familiar with how delicious her recipes are.

Imagine my excitement when Janet volunteered to join in on this year’s Healthy Lunchbox series!

As always, her recipe does not disappoint. 

Beautiful, simple and easy to transport…this is a salad fit for a queen (or king).

xo

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First of all, let me say I am not envious that Sunny needs to make 7 lunches to go every.single.day. I can barely put together my own lunch sometimes, but have figured out a few tricks to make portable, tasty lunch eats. I am so excited that Sunny invited me to join her for this year’s Health Lunch Box Series.

I am no stranger to Mason jars, as they line my pantry filled with beans, grains and dried fruit. I have also converted my morning chocolate protein oatmeal to single-servings pre-portioned into smaller Mason jars.  I add a bit of water, throw the oatmeal in the microwave for 2 minutes, top with my toppings of the day and off I go.

In the morning, while rushing out to the gym, I might have 30-45 minutes where I munch on some fruit, drink some tea (if I am lucky) and gather my breakfast and lunch for the road.

Sometimes I have all the right intentions for eating salads, but come morning, the last thing I want to do is rinse and spin my greens and chop some veggies.

My newest solution? Spend some time to make a bunch of salads to go. This is where the taller Mason jars work really well: you can add your dressing to the bottom, place your favourite veggies on the bottom, where they can marinate until you munch through your salad. You want enough veggies so that your layer of greens do not mix with the dressing. After that, though, you can pack in your greens. Next, top with more delicate ingredients that you want to spare early dressing intervention: nuts, seeds, dried fruit, etc. This is also where I will put my beans and cooked grains, because I don’t like it when they absorb too much dressing. Once lunch arrives, I turn the jar upside down and shake away! A long fork helps to eat through the monster salad.

I used to bring my salad greens, dressing and toppings all separately to work, but this is much more simple. Just grab and go!

I have made this a few times already and the salads have still been great after 3 days after I made them.. and I hear they are still good after 5 days, too.

I have included a basic salad recipe below, but do not hesitate to use it as a template to create your own portable Salad in a Jar. I am now on a mission to try even more dressings, since this is an easy and healthy lunch. The dressing below is really nice, too, with a perfect blend of lemon, ginger and a hint of sweet paprika. Please share with me your own favourite salad dressing.

Here are a few of my other favourite salads:

Strawberry, Avocado and Mint Salad with a Chocolate Balsamic Vinaigrette

Strawberry and Roasted Chickpea Salad with a Cinnamon Vinaigrette

Blackberry, Avocado and Walnut Salad with a Ginger Lime Vinaigrette

Asparagus Pecan Quinoa Salad with a Maple-Mustard Dressing

Quinoa and Chickpea Salad with a Balsamic-Tahini Dressing

Roasted Beet, Orange and Brown Rice Salad with an Orange Sesame Vinaigrette

Pomegranate-Lime Asparagus Quinoa Salad

Moroccan Barley and Pea Shoot Salad with an Orange-Cinnamon Dressing

Black Bean, Apricot and Spinach Salad with a Mango-Ginger Dressing

Mexican Chopped Salad with a Creamy Tomato Dressing

 

 

                       

 

Salad in a Jar (with a Topaz Dragon Ginger Dressing)
Adapted from Healthy Happy Life

1.5 tbsp Topaz Dragon Ginger Dressing (see below)
1/2 cup chopped cucumber
1/2 cup cherry tomatoes, halved (or veggies of choice)
1/2 head red lettuce, torn into bite-size pieces (or greens of choice)
1/4 cup cooked adzuki beans (or beans/grains of choice)
(other toppings – chopped nuts, seeds, dried fruit, etc)

1. Layer your salad with the dressing on the bottom, then the cucumber, tomatoes, lettuce and finally the beans.

2. Store in the refrigerator until ready to eat. Then shake well and eat with a long fork!

Serves 1.

Topaz Dragon Ginger Dressing
Adapted from Rawesomely Vegan!

2 tbsp water
2 tsp agave, or your choice of sweetener
1 tsp lemon zest (I used 1 lemon)
1 tsp minced ginger
1/4 tsp salt
1/4 tsp onion granules
1/4 tsp ground ginger
1/4 tsp ground black pepper, to to taste (I used less)
1/4 tsp sweet Hungarian paprika
1/4 cup fresh lemon juice
2 tbsp flax oil (or oil of choice)

1. Add all ingredients together and mix well. Store in an air-tight container in the fridge and mix well prior to serving.

Makes 1/2 cup.

 

Filed Under: Healthy Lunchbox, Other, Raw, Vegan Tagged With: , ,

Healthy Lunchbox 2012: Susan from Real Kids Eat Spinach

August 12, 2012 By 3 Comments

Today on Healthy Lunchbox 2012, Susan from Real Kids Eat Spinach is sharing some of her favorite school lunchbox tips and three, count ‘em, three, delicious recipes!

A single mother of two children, Susan spends much of her time preparing healthy meals that her children love.  As a certified holistic health coach, Susan offers insight and healthy solutions to families through the internet and her home.  Be sure to contact Susan directly if you are interested in knowing more.

I am so glad Susan chose to join the Healthy Lunchbox series again this year.  To see more Healthy Lunchbox ideas from this year and last, visit the tag cloud on the right and click “Healthy Lunchbox.” 

You can also follow Susan on facebook.

Thanks Susan!

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My kids always delight in letting my know what their classmates’ lunchboxes contain. I feel that I’ve really done right as the years pass, as their comments have gradually become less envious and more informed. I don’t encourage self-righteousness in my offspring, but seeing them really grasp the notion of healthy food makes me proud.

And while I also reserve judgment when it comes to double-stuffed Oreos and chocolate Pop-Tarts, their presence on the elementary lunch circuit reminds me that the most fun part of a school lunch is almost always the treat. Of course kids don’t need processed treats to fuel their afternoons, so wanted to share a couple of ideas and recipes that embrace the concept of dessert at lunch. Without the sugar crash an hour later…

All three of these recipes are free of gluten, grains and dairy and naturally sweetened. Perhaps even more importantly, however, they have all passed rigorous taste testing (performed on my children and several of their peers). I’ll start with a treat that just screams fall and back-to-school time: Cinnamon Apple Snack Bars.

These bars have a triple whammy of cinnamon, which means they will fill your kitchen with the most comforting, cozy scent. Based on almond flour, they are obviously not suitable for a nut-free school lunch. I wanted to include them, however, as they are a perfect candidate for after-school snacking or even a quick breakfast, if your kids’ school doesn’t allow nut products.

Cinnamon Apple Snack Bars

2 cups almond flour
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup dairy-free milk of choice
3/4 cup natural applesauce
1/2 cup chopped, peeled apple (about 1/2 large apple)
1 tsp. cinnamon
1 tbs. palm sugar
large handful of raw walnut pieces


for topping:
1 tbs. melted coconut oil
1 tbs. cinnamon
2 tsp. palm sugar

Preheat oven to 350. Combine almond flour through salt in a large bowl. Add milk and applesauce. In a separate smaller bowl, combine 1 tsp. cinnamon and 1 tbs. palm sugar. Toss apple pieces in mixture until they are well coated. Fold into batter long with nuts.

Pour into a greased 8×8 baking dish. In a small bowl combine melted coconut oil, cinnamon and palm sugar. Using a spoon, drizzle all over top of the cake. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool and cut into bars.

My next two school-worthy desserts are both chocolate-based. My daughter doesn’t love anything too rich, so both of these are perfect candidates without being overly fudgy or indulgent. First I wanted to come up with a replacement for the ever-popular pudding cups that often sneak their way into lunches. I’ve made my kids avocado-based chocolate pudding in the past, and love how the fruit adds a creamy texture. I wanted to come up with a version that wouldn’t require additional sweetener, however, so I turned to a different secret ingredient: baked sweet potato. While you can’t taste the potato in the finished product, its inclusion adds both nutrition and the perfect amount of natural sweetness. I can’t wait to try this recipe out with canned pumpkin as well!

This turned out amazingly well, and was ridiculous easy. I cooked my sweet potatoes in the microwave, measuring out the other ingredients while the potato cooled. My pudding was plenty sweet as written, but for a special treat I also stirred in some dairy-free chocolate chips. Using a Vitamix, the chips and the coconut oil emulsified easily; if you don?t have a high-powered blender, melt your butter/oil first.

I suggest you taste your pudding for sweetness before deciding to tinker with it. If it needs more sweetness, you can use a smidge of raw honey, maple syrup or chocolate chips. This pudding tastes great warm, but even better once chilled (thus a perfect candidate for lunchtime).

Sweet Potato Chocolate Pudding

2 large baked sweet potatoes, skins removed
1/3-1/2 cup non-dairy milk of choice
2-3 tbs. of unsweetened cocoa powder
3 tbs. coconut oil or butter
1 tsp. cinnamon
1 tbs. vanilla extract
optional: raw honey, maple syrup or chocolate chips, as desired

Combine all ingredients in a blender and process until smooth.

My final recipe was a slam dunk at a healthy eating lecture I gave to children and their parents at our local library this summer. Even the kids who didn’t really really engage in the subject matter weren’t shy when it came to devouring the brownies I brought! Everyone was shocked when I shared what made it possible to make them grain-free: canned chickpeas. I personally follow a Paleo diet and as such avoid legumes, but even I made an exception to enjoy one of these little brownie bites. They are a good source of fiber and taste positively sinful. I baked mine in mini muffin cups to make them perfectly portioned for kids.

 

Mini Chickpea Brownies

1/2 cup coconut oil
1/4 cup unsweetened cocoa powder
3/4 cup raw agave nectar or honey
1/4 tsp. salt
1 tbs. vanilla
2 eggs
1 can chickpeas, rinsed and drained
1 cup mini chocolate chips (I use Enjoy Life dairy-free chips)

Preheat oven to 325. Heat coconut oil and cocoa powder in a small pot over low heat; warm until oil has melted and cocoa dissolves. Stir well.

Meanwhile, run chickpeas, sweetener and salt in a food processor until smooth. Add eggs and vanilla, processing again until thoroughly blended. Pour chickpea mixture and chocolate into a large bowl and allow to cool.

Stir in chocolate chips. Scoop batter into greased mini muffin cups and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

I made all three of these recipes with help from my 6 and 8-year olds; while the older one isn’t always in the mood to get busy in the kitchen with me, they are both equally eager to lick spoons. I hope these healthy treats inspire you and yours as well, and offer them a sweet little reminder of how much love and effort you put into sending them off to school nourished and ready to grow.

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