Friday, January 23, 2015

Best Buckwheat Pancakes

Many of you may know that I was ordered by the doctor to put gluten back into our diet in order to get accurate results on my kiddo's scope for Celiac.  After 4 months of abundant gluten, her screen came back negative.  Hooray for that!

I intend to go back to gluten free living, as I do see that it has a negative impact on her emotional stability. But. Cooking is so easy when gluten is involved.  Being gluten free AND avoiding so many other things (including rice) is hard.

I have some guilt about this.  A lot of guilt. Taking the easy road to dinner above the kiddo's enhanced health.  And I've cut way back on the gluten. I have.....

But this recipe is not gluten free.  Feel free to replace the flour with gf flour and let me know how it works out.

Best Buckwheat Pancakes

1 c whole wheat or spelt flour
1/4 c all purpose flour
3/4 c buckwheat flour
5 tsp baking powder
2 Tbsp sugar
1/2 tsp fine sea salt
1 c apple cider
1/2 c unsweetened hemp milk, or milk of choice
3 Tbsp safflower oil, or oil of choice
1 Tbsp golden flax meal + 2 very warm water, combined and set aside
dash cinnamon (optional)

Whisk together dry ingredients.  Whisk the flask mixture to combine.  Add wet ingredients and flax mixture to the dry ingredients (no need to mix them together first, just measure them right in!) and stir or whisk together.  Let stand 3-5 minutes while pan heats.  Cook on lightly oiled or non-stock skillet over medium heat until bubbles form in center.  Flip and cook a minute longer, until firm. (You know how to cook a pancake, right?!)  Top with real maple syrup and enjoy!

Tuesday, January 20, 2015

Menu Plan Monday

I'm not feeling the small talk today.  Let's just get right to why your here: to get the week planned.  Because a plan helps everything run a little more smoothly.

Monday (turkey)
Breakfast: lime muffins
Lunch: turkey burgers
Dinner: turkey a la king

Tuesday (fish)
Breakfast: turkey sausage, sautéed veggies
Lunch: turkey meatloaf
Dinner: ginger glazed salmon, roasted beets, spinach salad with apples

Wednesday (pork)
Breakfast: pineapple coffee cake
Lunch: sunbutter and jelly
Dinner: crock pot cider pork roast, herb roasted potatoes, green beans

Thursday (vegan)
Breakfast: pork sausage, green smoothie
Lunch: pepperoni and fauxfish "lunchables"
Dinner: Lentil soup

Friday (beef)
Breakfast: pumpkin muffins with carob chips
Lunch: hummus and veggies
Dinner: stir fry over quinoa

Saturday (turkey)
Breakfast: berry coffee cake
Lunch: beef dogs
Dinner: turkey cacciatore, peas

Sunday (fish)
Breakfast: cream of buckwheat
Lunch: leftovers
Dinner: fish tacos, broccoli

Note: I have posted links to original recipes when possible, which may not reflect the changes I make to a recipe in order to accommodate our dietary restrictions.

Friday, January 9, 2015

Sweet Potato Hash

This recipe was inspired by Alexia's Sweet Potato Saute frozen dish, which was discontinued.  I loved to use it as a super quick and easy breakfast option for an easy way to start the day.  When they discontinued their version I knew I had to start making it myself, as the kids and I love it.  Paired with a green smoothie this gives me the energy to go all morning long!

Sweet Potato Hash

6 c sweet potatoes, chopped into bite sized pieces
1 can black beans, drained and rinsed
1 sweet red bell pepper, chopped into bite sized pieces
1 medium onion, diced
1 c corn kernels
1 clove garlic, minced
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp coarse sea salt, to taste
dash turmeric, optional
squeeze of fresh lime juice, optional
chopped parsley, optional
oil of choice for cooking

Chop sweet potatoes into bite sized pieces (I used about 2 large sweet potatoes) and place into microwave safe bowl.  Add 2 tablespoons of water.  Microwave, covered, for 3 minutes.  Stir and microwave an additional 3-4 minutes until tender but not mushy.

Meanwhile, add 1 tbsp of oil to large skillet and heat over medium high heat.  Add onions and peppers and cook 5-7 minutes, until slightly softened.  Add corn and garlic and cook for a minute to release the fragrance of the garlic.  Add sweet potatoes, black beans, chili powder, cumin, paprika, salt, and turmeric.  Stir and cook 3-5 minutes more.  Remove from heat and squeeze lime juice over all, sprinkle with parsley, and serve.

We typically eat it as is, but you could put it in a wrap for breakfast on the go.  If you can have eggs, it is divine with an over-easy egg served on top.  I think it would be lovely served on wilted spinach, but I haven't pushed my kiddos to that point yet!

Super easy, fairly quick, and tasty... my favorite kind of meal.  This recipe is extremely allergy friendly!  It is naturally dairy free, egg free, nut free, gluten free, and soy free.  Most of the ingredients are easily omitted if they are not able to be used in your house, you can add in your favorite replacement or just leave it out.

Let me know how you change it up!

Monday, January 5, 2015

Menu Plan Monday

Today is the first day back to school for my kiddos.  Back to the daily routines, and now it is especially important to have a menu plan!  No time to run to the store for missing pieces to complete dinner.  My menu plan helps me to grocery shop effectively, which saves time AND money.  Win-win.

Monday (fish)
Breakfast: fend for yourself
Lunch: sunbutter and jelly
Dinner: ginger salmon, roasted sweet potatoes, roasted green beans

Tuesday (pork)
Breakfast: cream of buckwheat, carrot/apple/ginger smoothie
Lunch: hummus and veggie wraps
Dinner: ham and bean soup, kale salad with sliced apples and pomegranate arils

Wednesday (vegan)
Breakfast: bacon, roasted butternut squash
Lunch: salami on fauxfish crackers (mock lunchables)
Dinner: veggie burgers on bun, roasted cauliflower, cherry applesauce

Thursday (beef)
Breakfast: sweet potato hash, green smoothie
Lunch: sunbutter and apples/carrot sticks
Dinner: beef stew, quinoa, peas

Friday (turkey)
Breakfast: waffles
Lunch: beef stew
Dinner: turkey meatloaf, herb roasted potatoes, garlicky spinach

Saturday (fish)
Breakfast: millet porridge with dried cherries and toasted pumpkin seeds
Lunch: meatloaf
Dinner: fish tacos

Sunday (pork)
Breakfast: pancakes with stovetop apples
Lunch: fish sticks
Dinner: pork ribs, roasted rainbow carrots, fried cabbage