Thank you Organic Deals!
Saturday, January 29, 2011
$20 for $40 worth of credit at Peeled Snacks from gaggle of chicks!
You can get $40 worth of credit at Peeled Snacks! If you signed up for a gaggle of chicks when they first started and have your $10 promotional credit you can use and get this deal for only $10! They are gluten free and a lot of them are organic as well! No added sugar or oils! Check out the daily deal at gaggle of chicks if you want to purchase this!
Thank you Organic Deals!
Thank you Organic Deals!
Coupon for free Larabar - redeemable at Safeway stores
Click here to sign up for a free Larabar coupon. We love Larabars! They are raw and gluten free!
Thanks Couponing for 4!
Wednesday, January 26, 2011
Celiac Maniac Gluten Free Brownie Mix - my review
The Celiac Maniac sent me a package of their gluten free brownie mix to sample. It took me a while to get around to making them, I'm a busy mom after all!
There are two other types of gluten free brownie mix that we have used and were pretty happy with.
After trying the brownie mix from The Celiac Maniac, I am convinced that I will never go back to the other gluten free brownie mixes! These were so good! They were cake like, but they were also somewhat gooey and chewy. My favorite thing was that they were still good two days after I made them. I typically find with gluten free baked goods, that they are only good the day you make them, and go downhill from there, unless they are frozen. These stayed in the pan at room temperature and were delicious!
They were a breeze to mix up. I just added 1/3 cup of softened butter and 1/3 cup olive oil (they called for canola, but they worked fine with olive) and a cup of warm water and stirred it all together and spread it in a greased 9x13 pan and baked them for 25 minutes and voila! They were done! Yum! I love the fact that the first ingredient in the GF flour blend that the brownies are made with is nutrient dense teff flour!
The only suggestions I would make would be:
Thank you so much to The Celiac Maniac for letting me try these! This will be our standard gluten free brownie mix from now on! So glad that my local gluten free store - Janelle's Gluten Free Market carries them!
After trying the brownie mix from The Celiac Maniac, I am convinced that I will never go back to the other gluten free brownie mixes! These were so good! They were cake like, but they were also somewhat gooey and chewy. My favorite thing was that they were still good two days after I made them. I typically find with gluten free baked goods, that they are only good the day you make them, and go downhill from there, unless they are frozen. These stayed in the pan at room temperature and were delicious!
They were a breeze to mix up. I just added 1/3 cup of softened butter and 1/3 cup olive oil (they called for canola, but they worked fine with olive) and a cup of warm water and stirred it all together and spread it in a greased 9x13 pan and baked them for 25 minutes and voila! They were done! Yum! I love the fact that the first ingredient in the GF flour blend that the brownies are made with is nutrient dense teff flour!
The only suggestions I would make would be:
1.) a non coated paper bag (since they are inside a plastic bag with a twist tie inside a paper bag), that way the bag could go into the paper recycling.
2.) chocolate chips that didn't contain vanillin (I'm not big on artificial vanilla flavor)Thank you so much to The Celiac Maniac for letting me try these! This will be our standard gluten free brownie mix from now on! So glad that my local gluten free store - Janelle's Gluten Free Market carries them!
Tuesday, January 18, 2011
Friday, January 7, 2011
Subway testing gluten-free options!!!!
Subway has a couple of locations that are testing 2 gluten free menu options! This would be great if it went nationwide!
Our favorite place for a quick lunch or dinner before the boys got diagnosed gluten intolerant was Subway.....they would be so happy!
Our favorite place for a quick lunch or dinner before the boys got diagnosed gluten intolerant was Subway.....they would be so happy!
Thursday, January 6, 2011
Gluten free coconut almond shortbread recipe from Mothering.com
This recipe looks absolutely divine! I love anything with coconut in it, especially cookies! These can be vegan if you use the coconut oil option. Be sure to check out Mothering.com, they have lots of great natural parenting articles and discussions as well as great recipes!
Wednesday, January 5, 2011
Amy's Kitchen - natural and organic- sale at Vons, Dominics, Gilardi or Safeway!
Anyone who has a Vons, Dominics, Gilardi or Safeway in your area, start stocking up...Amy's Kitchen Burritos on sale for $1.69, Mac & Cheese $2, Entrees $3, Bowls $3. Enjoy!
Tuesday, January 4, 2011
B1G1 Ian's food coupon for answering a question!
If you email a suggestion to earnpoints@iansnaturalfoods.
Monday, January 3, 2011
Enter to win Libre Tea mug and Organic Green Tea at Turning the Clock Back!!!
Enter to win Libre Tea mug and Organic Green Tea at Turning the Clock Back!!!
Sunday, January 2, 2011
Hoppin' John - my vegetarian version - Happy New Year!
I have made this dish on New Years Day for the past few years. This year, we went out for dinner on New Year's Day, so we had it tonight...the 2nd of January. Hoppin' John is a dish that is traditionally made on New Year's Day in some areas around the United States, and is thought to bring luck and prosperity for the coming year!
I usually serve it over brown rice, but I got a late start and decided to just have the main part of the dish. I think that it is delicious either way, with or without the rice. As an alternative, you could serve it with cornbread. We really like the Bob's Red Mill GF Cornbread Mix.
1 lb dried black-eyed peas
3 C water (may have to add more while the peas are cooking)
3-6 cloves of garlic (minced or sliced)
1 t salt
1 Lg. onion - sliced
1 large bunch of greens (collards, spinach, kale, chard, etc.)
black pepper to taste
1/2 to 1 C broth
Sort and rinse the black-eyed peas. It's really important not to skip this step when using dried beans and other legumes, to rinse off any contaminants and pull out any small rocks or other debris that gets mixed in during processing.
Place the rinsed peas in a large saucepan or stock pot with the 3 C of water and bring it to a boil. After it boils turn the heat down to low and simmer for about 15 minutes or so and then add in the garlic and the salt. Continue cooking for another 40 minutes or until the beans are getting tender. Check occasionally to see if you need to add more water.
Next you add the greens and onion. I used rainbow swiss chard this time, but have used many other greens and they are all good!
Make sure to rinse the greens well and then slice or chop them into pieces. Slice or chop one large onion and add both the onion and the greens to the black-eyed peas. Add the broth now too. I used chicken broth (not vegetarian, I know, but it wasn't essential to me that the whole dish stay vegetarian. You could use vegetable broth if you want). My favorite broth is the Organic Better Than Bouillon in either chicken or beef, but they do have several vegetarian varieties as well. I usually buy it at my local Costco.
Your pot will probably seem quite full at this point, but do your best to stir in the greens and onions. Increase the heat to somewhere between low and medium and stir occasionally so it doesn't stick to the bottom.
The greens will cook down a lot over the next 15-30 minutes. Continue cooking until the greens and onion are tender. Season to taste with black pepper and serve plain, over brown rice or with cornbread!
Happy eating, and a have a Happy and wonderful New Year!
Megan
I usually serve it over brown rice, but I got a late start and decided to just have the main part of the dish. I think that it is delicious either way, with or without the rice. As an alternative, you could serve it with cornbread. We really like the Bob's Red Mill GF Cornbread Mix.
1 lb dried black-eyed peas
3 C water (may have to add more while the peas are cooking)
3-6 cloves of garlic (minced or sliced)
1 t salt
1 Lg. onion - sliced
1 large bunch of greens (collards, spinach, kale, chard, etc.)
black pepper to taste
1/2 to 1 C broth
Sort and rinse the black-eyed peas. It's really important not to skip this step when using dried beans and other legumes, to rinse off any contaminants and pull out any small rocks or other debris that gets mixed in during processing.
Place the rinsed peas in a large saucepan or stock pot with the 3 C of water and bring it to a boil. After it boils turn the heat down to low and simmer for about 15 minutes or so and then add in the garlic and the salt. Continue cooking for another 40 minutes or until the beans are getting tender. Check occasionally to see if you need to add more water.
Next you add the greens and onion. I used rainbow swiss chard this time, but have used many other greens and they are all good!
Make sure to rinse the greens well and then slice or chop them into pieces. Slice or chop one large onion and add both the onion and the greens to the black-eyed peas. Add the broth now too. I used chicken broth (not vegetarian, I know, but it wasn't essential to me that the whole dish stay vegetarian. You could use vegetable broth if you want). My favorite broth is the Organic Better Than Bouillon in either chicken or beef, but they do have several vegetarian varieties as well. I usually buy it at my local Costco.
Your pot will probably seem quite full at this point, but do your best to stir in the greens and onions. Increase the heat to somewhere between low and medium and stir occasionally so it doesn't stick to the bottom.
The greens will cook down a lot over the next 15-30 minutes. Continue cooking until the greens and onion are tender. Season to taste with black pepper and serve plain, over brown rice or with cornbread!
Happy eating, and a have a Happy and wonderful New Year!
Megan
6 week old Lunchables Extra Cheesy Pizza -- no mold -- Food Decompositio...
This is an interesting experiment that Mom's Plan has been doing. Thankfully I don't feed my kids Lunchables....but it is kind of sad that so many kids eat this stuff all the time.
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| Mom's Plan |
Saturday, January 1, 2011
Gluten free Holiday Blossom Cookies
I modified this recipe from a full gluten version and they turned out beautifully! You can use the alternate ingredients to make them vegan (dairy and egg free) if you like.
Preheat oven to 350°
1/2 C softened organic butter (or vegan substitute)
1 C organic granulated sugar
1 large organic egg (or 1 T. ground flax seed mixed with 3 T. warm water)
1 1/2 t vanilla ext.
1 C sorghum flour (or any other blend of GF flours)
1/3 C coconut flour
1/3 C almond meal/flour
1/3 C potato starch
1/2 t baking soda
1/4 t salt
2 T organic milk (or soy, rice, almond milk....whatever your preference is)
sugar for rolling the cookies in
organic, fair-trade chocolate (I used the Theo holiday chocolate - peppermint bars)
Cream the softened butter, sugar, egg and vanilla ext. in a large mixing bowl until well mixed. In a separate bowl mix flours, baking soda, and salt together and then add dry ingredients slowly to butter mixture and stir until well blended. Shape the dough into one inch balls and roll in sugar.
We used a blend of organic sugar and a little red sugar (I don't like to use much food color, so we just used a little bit to add some color). :-)
Make sure to roll them around good so they are well coated with the sugar. Then place them on an ungreased cookie sheet.
Break up your chocolate bar and press a piece into the middle of each cookie. My son wanted to try some without chocolate (he doesn't like it...how can that be?), and he wanted to make some really small ones too.
Bake for 8 - 10 minutes until cookies are lightly browned and set. Let them cool for a few minutes on the cookie sheet and then transfer to a cooling rack. When they are all the way cooled and you and your children have stuffed yourself full of as many cookies as you can handle - place the rest of the cookies in an airtight container and put them in the freezer ( I personally like to reuse my large sized yogurt containers). I like to freeze any gluten free baked goods that are not going to be eaten right away....they keep much better this way.
Here is the finished product! Yum!
Preheat oven to 350°
1/2 C softened organic butter (or vegan substitute)
1 C organic granulated sugar
1 large organic egg (or 1 T. ground flax seed mixed with 3 T. warm water)
1 1/2 t vanilla ext.
1 C sorghum flour (or any other blend of GF flours)
1/3 C coconut flour
1/3 C almond meal/flour
1/3 C potato starch
1/2 t baking soda
1/4 t salt
2 T organic milk (or soy, rice, almond milk....whatever your preference is)
sugar for rolling the cookies in
organic, fair-trade chocolate (I used the Theo holiday chocolate - peppermint bars)
Cream the softened butter, sugar, egg and vanilla ext. in a large mixing bowl until well mixed. In a separate bowl mix flours, baking soda, and salt together and then add dry ingredients slowly to butter mixture and stir until well blended. Shape the dough into one inch balls and roll in sugar.
We used a blend of organic sugar and a little red sugar (I don't like to use much food color, so we just used a little bit to add some color). :-)
Make sure to roll them around good so they are well coated with the sugar. Then place them on an ungreased cookie sheet.
Break up your chocolate bar and press a piece into the middle of each cookie. My son wanted to try some without chocolate (he doesn't like it...how can that be?), and he wanted to make some really small ones too.
Bake for 8 - 10 minutes until cookies are lightly browned and set. Let them cool for a few minutes on the cookie sheet and then transfer to a cooling rack. When they are all the way cooled and you and your children have stuffed yourself full of as many cookies as you can handle - place the rest of the cookies in an airtight container and put them in the freezer ( I personally like to reuse my large sized yogurt containers). I like to freeze any gluten free baked goods that are not going to be eaten right away....they keep much better this way.
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