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Meal Plans Week of 5-25-14

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We’ve made it to the last week of May. This is the last week of dance class. Next week is the last week of school! That is just crazy.

This week won’t be too crazy. We might go to a parade tomorrow. My daughter has a dentist appointment. The end of the week is filled with dance class, dance recital rehearsal and dance recital.

I was hoping to finish moving my son’s stuff to my daughter’s room yesterday, but I got sidetracked with other projects. Hopefully I can finish it today or tomorrow. We did get a new mattress and bedding so we can set up the kids’ trundle bed. Once that transition is complete I can actually start working on something baby related! With 12 1/2 weeks go to I should probably start thinking about that 😛

I was very busy in the kitchen last week. If you missed them I posted my recipes for dairy free chocolate pudding, rhubarb quinoa breakfast porridge and rhubarb crisp. I still have a couple new recipes to share this week. I’m sure there will be plenty more good stuff coming too. Are you wondering what to do with your rhubarb? I’ve got two rhubarb recipes on the way. I finally restocked my cupboard with homemade grahams (two batches) so at least we have something to munch on. But I have a few other staples to get to like gummies and chocolate sauce. I also made a second batch of dairy free pudding. My son just can’t get enough of it.

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I’m really disappointed that at only 27 weeks my bad leg swelling has begun. It will likely only get worse until the end of this pregnancy. I have had bad swelling with all of my pregnancies. So far I have not found a remedy. I am taking a few days to track my protein intake to make sure that is adequate (many say lack of protein is what causes swelling).

I also just had my thyroid rechecked. My numbers haven’t really changed much. But I still don’t think I’m on the right dose of medication…or possibly the right treatment at all? It’s hard to say. We’ll see what the doctor says and go from there. I think the swelling is somewhat related to my thyroid. Back to researching.

I’m planning easy meals this week so I can keep working on other things around the house. I also need to do my best to not stand in the kitchen for long periods of time. That is TOUGH for me. Now that I’m heading into the third trimester I also need to start focusing on 3T nutrients like fish. What’s on your menu? Eet smakelijk!

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**********MENU**********

S (church, make gummies, make chocolate sauce, make mayo, milk pick up)
L – leftover pizza
D – grilled burgers, french fries, carrots

M (parade, clean)
D – grilled chicken, grilled asparagus, baked potatoes

T ()
D – salmon cakes, pesto quinoa salad, peaches

W (dentist)
D – pork chops w/ apples over rice, roasted cauliflower

Th (dance)
D – (early) – TBD soup and bread

F (dance rehearsal)
D – (early) – egg puffs, broccoli, toast

S (dance recital)
D – (prep ahead or out to eat) – TBD

Rhubarb Quinoa Breakfast Porridge (gluten free, dairy free, nut free, egg free)

rhubarb quinoa breakfast porridge

You’ve made muffins and coffee cake and pie. But you still have rhubarb and don’t know what to do with it. How about serve it for breakfast?

Rhubarb is a very versatile vegetable. If you pair it with a healthy, gluten free grain like quinoa you’ve got a power-packed breakfast.

This breakfast porridge is slightly tart and slightly sweet. It can be served warm or cold. You can make it fresh or prepare it in advance. You can serve it as-is or add all sorts of fun things for more texture and flavor. I added cranberries, raisins, butter and milk to mine. I also served some chopped nuts on the side for my husband.

If you don’t like or don’t tolerate quinoa you can easily swap it for oatmeal or rice.

Rhubarb isn’t just for desserts. It makes a great addition to your breakfast!

rhubarb quinoa breakfast porridge 2

Rhubarb Quinoa Breakfast Porridge
Serves 2
A fun and healthy rhubarb-flavored breakfast that is gluten, egg, dairy and nut free.
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
Ingredients
  1. 1/2 cup quinoa
  2. 1 cup water
  3. 1/2 tsp. cinnamon
  4. 1/4 tsp. nutmeg
  5. 1 Tbsp. maple syrup or honey
  6. 1 1/2 cups rhubarb, diced
  7. 2 tsp. butter or coconut oil
  8. 3 Tbsp. coconut sugar, sucanat, honey or maple syrup
  9. optional add-ins: dried fruit, nuts, milk, butter, coconut oil
Instructions
  1. Soak the quinoa in water for 1 - 24 hours. Drain and rinse.
  2. Bring 1 cup water to a boil in a medium pan. Add the drained quinoa, cover and simmer for 12 minutes.
  3. Remove the pan from the heat and keep covered for 15 minutes.
  4. While the quinoa is cooking, in a small pan over med-low heat cook the rhubarb, butter and 3 Tbsp. sweetener until the rhubarb is tender (about 10 minutes), stirring periodically.
  5. After the quinoa and rhubarb are prepared, poor the rhubarb mixture into the quinoa and stir.
  6. Add cinnamon, nutmeg and 1 Tbsp. syrup.
  7. Add any optional add-ins you desire (if serving immediately).
  8. Serve immediately or store in the refrigerator until ready to serve.
Notes
  1. This can be prepared the day before and served cold or quickly reheated on the stove. If preparing in advance, add the optional ingredients just before serving.
  2. You can add other fruits (strawberries, cherries, etc.) to the cooked rhubarb for a sweeter flavor.
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Decadent Dairy-Free Chocolate Fudge Pudding | Easy and Kid-Friendly!

DF pudding

Now that our milk share is back to the full three gallons a week I’ve been able to make some extra treats with it like ice cream, yogurt and pudding. It has been fun and delicious.

But making all of these tasty dairy treats makes my little guy feel left out.

Yesterday I ate some chocolate pudding. He kept asking if he could have a bite. So I promised him I’d try to make a dairy-free version just for him.

Now that my son can have eggs pudding is very doable. So I set to work right away experimenting. And I love the results!

I’ll be honest – I think the dairy-free version I made is even better than the dairy version! It’s that good. I was also very surprised that even though I used coconut milk it does not taste like it. So even if you don’t have to be dairy-free this is a great dessert. You won’t know the difference.

df pudding collage

When my son got up from his nap I told him I had made pudding for him. His eyes lit up like it was Christmas. When he took his first bite he exclaimed, “This is my favorite I so wanted!” After a few bites he kept saying, “It’s ‘dewitus’!” (delicious)  He definitely approved. Though now he wants to eat pudding for every meal.

If you are looking for an easy and decadent gluten and dairy-free dessert this is it. It only takes about ten minutes to prepare. Plus it’s got good stuff in it. Maybe I’ll freeze my next batch for dairy-free pudding pops. Yum!

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Decadent Dairy Free Chocolate Fudge Pudding
Serves 4
A rich, chocolate pudding that is both gluten and dairy free.
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Ingredients
  1. 2 egg yolks
  2. 1 cup coconut milk
  3. 3/4 cup oat milk (or any milk substitute)*
  4. 1/2 cup coconut sugar or sucanat
  5. 1/4 cup organic cocoa powder (or carob)
  6. 2 1/2 Tbsp. tapioca flour (or corn starch or arrowroot)
  7. 1/4 tsp. sea salt
  8. 1 tsp. vanilla
Instructions
  1. Combine all of the ingredients except vanilla in a small saucepan and whisk until combined.
  2. Cook the pudding over medium heat, stirring frequently, until it begins to thicken (about 10 minutes).
  3. Continue stirring until the pudding is quite thick.
  4. Remove from heat and add vanilla.
  5. Whisk until combined.
  6. Poor pudding into serving dishes. Serve immediately or cover and refrigerate.
Notes
  1. *Using two kinds of "milk" will give a more neutral flavor. If you use all coconut milk there will be a stronger coconut flavor.
Just Take A Bite https://justtakeabite.com/

Gluten Free Dairy Free Rhubarb Crisp (nut free, egg free)

rhubarb crisp

 The earliest produce to pop up in our garden is rhubarb. It seems to be one of those strange vegetables that you either love or hate.

Growing up I don’t think anyone in my family liked rhubarb. So I never even tasted it until a few years ago when I started baking it with it myself.

It’s tart and a little tough. But if you add sugar and cook it rhubarb is delicious! It is perfect for all sorts of desserts.

In the past I’ve made strawberry rhubarb upside down cake, rhubarb muffins and Dutch strawberry rhubarb pie. We have more in our garden, so I need to come up with other ways to use it.

Yesterday I made one of my favorites – rhubarb crisp. This version is gluten, dairy, nut and egg free. I used oats in the topping, but they can be replaced with other gluten free flours if you don’t tolerate oats.

The whole family gave the seal of approval for this recipe! The best part for me? It’s really easy to make. It only took about 10 minutes to get it prepared and in the oven. A simple dessert the whole family can enjoy. Perfect!

Do you enjoy rhubarb? What are some creative ways you use it?

rhubarb crisp 2

 

Gluten Free Dairy Free Rhubarb Crisp
A delicious summer treat that is gluten, dairy, egg and nut free.
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Ingredients
  1. 3 cups rhubarb, chopped (you can also peel outer layers if they are stringy)*
  2. 1 cup organic cane sugar or sucanat
  3. 1 cup rolled oats**
  4. 1/2 cup coconut flour***
  5. 1/2 cup organic palm shortening, butter and/or coconut oil
  6. 1/2 cup organic cane sugar or sucanat
Instructions
  1. Heat oven to 350*F. Grease a 9" baking pan.
  2. Combine the rhubarb and 1 cup sugar. Mix well and pour into prepared pan.
  3. Combine the oats, flour and 1/2 cup sugar in a small bowl. Mix in the fat until the mixture is crumbly.
  4. Sprinkle the crumble over the rhubarb.
  5. Bake the crisp for 50-60 minutes, until the rhubarb is soft and the topping is golden brown.
  6. Let the crisp cool completely before serving. This will allow it to solidify.
  7. Serve plain or topped with whipped cream or ice cream.
Notes
  1. *You can substitute chopped strawberries, raspberries or cherries for some of the rhubarb to make a sweeter crisp.
  2. **You can replace the oats with 1/2 cup white rice flour and 1/2 cup coconut flour.
  3. ***You can replace the coconut flour with 1/2 cup oat flour.
Just Take A Bite https://justtakeabite.com/

Meal Plans Week of 5-18-14

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Good morning. It’s nice to see the sun shining again after a rainy week. It’s also very nice to be feeling (mostly) better again after being sick all week. At least I passed my glucose test with no problems.

We are getting close to the end of the school year and our regular activities. It’s hard to believe. This week I have to get groceries. We have our Kindermusik family night. My son has his three year check up. I have a chiro appointment. We might have a playdate this week. We might see some family this weekend too.

Yesterday I started some experimenting in the kitchen. I have to make tweaks to the recipes before they’ll be ready to post. Maybe I can work on them this week. I also made coconut flour bread as a treat for my son and me. Now that he can eat eggs there are a few more options.

We just picked rhubarb from our garden. That means it’s time for rhubarb crisp! I also have quite a bit of milk left this week. So I skimmed some cream to make a batch of ice cream today. I also made a batch of yogurt last night. It’s been a while since I’ve been able to make yogurt from our raw milk.

Yesterday I started the process of moving my son’s clothes into my daughter’s room. I have to keep working on that this week. Then we need to get started assembling the trundle bed and buying a mattress and bedding. Before we know it our little guy will be sharing a room with his big sister. Then it’s finally time to start digging out the baby clothes!

Menu planning is a bit tough this week since I basically have ground beef and breakfast sausage in the freezer right now. I might have to make a stop at a meat market some time this week. So I may leave a few blank spots and fill them in as the week goes depending on what we get. Eet smakelijk!

 **********MENU**********

S (church, baseball game, make ice cream, make rhubarb crisp)
L – cp meatballs, mashed potatoes, peas
D – bacon sandwiches, fruit salad, beans

M (groceries)
D – mac ‘n’ cheese, roasted cauliflower

T (Dr. S., KMFN – bring fruit)
D – (early/light) – tacos

W (chiro, HF?)
D – hot dogs, roasted asparagus, TBD

Th (make granola, dance)
D – (early) – ham and bean soup, bread

F ()
D – sausage, fried eggs, toast, broccoli

S (zoo?)
D – TBD

Hydrating Iced Cocoa

iced cocoa

Last year I shared my “secret” recipe for hot chocolate that I drink daily. It tastes great and keeps me  going all day.

This past week we went from chilly to hot! Though now it’s back to chilly again. That’s Michigan for you.

As much as I love my hot chocolate, when I’m dripping with sweat from playing outside with the kids it just doesn’t sound that appealing.

So now it’s time for an iced version! When I tried it I was pleasantly surprised that the iced cocoa kept me just as hydrated as the hot version. It was also just as easy to drink without feeling like I had a belly full of liquid.

I don’t know the science behind it, but just a small amount of cocoa helps my body absorb liquids and stay hydrated. Cocoa is also full of minerals like potassium and magnesium. It even has quite a bit of iron and fiber.

I’ve talked before about the importance of not drinking tons of plain water throughout the day. It will actually flush the vitamins and minerals out of your body and leave you dehydrated…and feeling even thirstier! It will also lower your metabolism (you can read more about that in Eat for Heat and The Nourished Metabolism).

I stick to my mug of hot chocolate in the morning and now my mug of iced cocoa in the afternoon. My thirst is quenched for the whole day. As an added bonus I no longer have the overactive bladder I had from childhood on. I’m not running to the bathroom all day long.

Do you play sports? Skip the neon-colored sports drinks and fill your water bottle with iced cocoa.

My kids often ask me to make hot chocolate for them. But it’s tough to get it just the right temperature so that it’s still warm but not too hot. They are going to love this new treat.

If you’re looking for a delicious, refreshing and hydrating drink this summer try some iced cocoa. It only takes a few minutes to make and tastes great! 

iced cocoa collage

Hydrating Iced Cocoa
Serves 1
A delicious, hydrating drink to keep you going all summer long.
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Prep Time
2 min
Prep Time
2 min
Ingredients
  1. 1 - 2 tsp. organic cocoa powder (you can substitute carob powder)
  2. 1 Tbsp. honey, maple syrup, coconut sugar and/or cane sugar
  3. 1/8 - 1/4 tsp. unrefined sea salt
  4. 1-2 tsp. gelatin or collagen (optional)
  5. 1/4 cup milk or milk substitute (optional)
  6. ice cubs
  7. hot water
  8. cold water
Instructions
  1. Add cocoa powder, sweetener, salt and gelatin to a heat-safe cup (I like to use a pint jar/mug).
  2. If using gelatin, add 1/8 cup of water, stir and let sit for about 30 seconds to dissolve.
  3. Add 1/4 cup boiling water to the cup. Stir to dissolve the cocoa/sweetener/salt mixture.
  4. Add 4-6 ice cubes to cool the cocoa.
  5. Add milk for richness.
  6. Fill the rest of the glass with cold water.
  7. Stir and serve immediately.
Just Take A Bite https://justtakeabite.com/

Meal Plans Week of 5-11-14

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Happy Mother’s Day! I was blessed to spend time with all of my “moms” yesterday – my mom, my mother-in-law, my grandmother and my big sister. We had a wonderful time celebrating my son’s third birthday. My goal for today now is to do as little as possible 🙂

Since last week was so busy cleaning and preparing food I’m looking forward to a slower week this week. I’m giving myself a few days off  to rest. I’m hoping to even squeeze in a few naps. Sadly at 25 weeks the swelling in my legs is already starting. So I need to make sure to get my feet up every so often each day…and not spend hours at a time standing in the kitchen.

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This week I have a dentist appointment. It is our last week of Kindermusik for the semester. It will be nice to have a break from our crazy Tuesdays after this week. I am going out for dinner with some other moms. I have an OB appointment – the “fun” glucose test. We also have our last mom’s group meeting of the year.

Even though I’m trying to give myself a break I do have some things to get done in the kitchen. I need to bring a meal to someone that recently had a baby. I also have to make food for our mom’s meeting (I haven’t figured out what yet, though). I have a few experiments that I’ve been wanting to try as well once all the party prep was over. We also have lots of rhubarb growing in our garden! I need to figure out what to make with it.

I think we are getting both kids back on track with food stuff. My son is back to his usual happy self. We introduced peas last week. As far as I can tell he tolerated them fine. We are all very excited about that! I have also had my daughter back to strictly gluten free for about two weeks now. I can already tell a difference in her behavior. I guess both of my kids have a strong reaction behaviorally to gluten.

I’m gradually starting to count down the weeks instead of count up. Not because I’m anxious for this pregnancy to be over at all. I’m thoroughly enjoying it! But now I’m well past the half way mark. Less than 15 weeks to go!

Here is what’s on the menu this week. We have quite a bit of leftover food from the party. So that will help with some meal prep this week. My daughter claimed she wanted to make dinner for me today (with the help of my husband). But we’ll see what comes of that. What’s on your menu? Eet smakelijk!

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**********MENU**********

S (church, Mother’s Day)
B – banana bread, fruit, yogurt w/ granola, toast w/ pb
L – cp roast chicken and vegetables
D – party leftovers

M (dentist)
D – (prep ahead) – sloppy cornbread, roasted cauliflower, fruit

T (AKM, RKM, MNO)
D – (prep ahead) – cp pasta fagioli (family), out to eat (me)

W (Dr. E., bring meal)
D – sweet and sour meatballs, roasted asparagus, mashed potatoes

Th (make food for MB, dance)
D – (early) – cp steak, baked potatoes, beans

F (MB, bake muffins)
D – scrambled eggs, bacon, muffins, broccoli, fruit

S ()
D – grilled salmon, peas, TBD

Meal Plans Week of 5-4-14

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Birthday week is finally here. I’m feeling a little better about it since I got so much done yesterday. I’m not sure my body was too happy. But at least this week shouldn’t be too stressful.

This will be a pretty normal week for us. I have to pick up milk (we’re back to 3 gallons a week!!!). I have to go grocery shopping. I have to get the rest of the stuff ready for the party, clean and be ready to host overnight guests.

My goal for today is to make the decorations for my son’s birthday cake. Once I get that done the rest is pretty easy.

Last week we got to do a little wheat experiment with my son. Unfortunately it did not go well. I was amazed at how quickly his body reacted. It took a few days for the eczema to show up. But his behavioral reactions were almost instantaneous. The digestive upset didn’t take too long either. So he’ll continue to be off wheat for quite some time now. We’ll try again in the future. This week we will experiment with peas. He is very excited, so I hope it goes well. I’m thankful that so far eggs are going smoothly.

I re-read part of Beautiful Babies yesterday. It’s such a great book on nourishing your body for before, during and after pregnancy. It helped me get back on track with how well I should be eating to nourish my little one. So I started today with gf toast with lots of butter and jam, an egg fried in butter, grapes and a big mug of my hot chocolate with added gelatin and coconut oil. I can already feel my legs on the verge of starting to swell. I want to see if I can prevent it this time by combining adequate protein intake with sufficient calories to absorb it.

I’m planning easy meals this week so I have enough time and energy to focus on party prep. My mind is drawing a blank right now about what to serve when family arrives on Friday. I’ll have to fill it in later.

By the end of the week I’ll have a six-year old and a three-year old. My babies are growing up way too quickly! Enjoy your week. Eet smakelijk!

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**********MENU**********

S (church, make cake decorations)
L – grilled steak, sauteed cauliflower and brussels sprouts, seasoned rice
D – mac ‘n’ cheese, fruit salad, lettuce salad

M (milk, soak flour, make graham crackers)
D – fried chicken, beans, quinoa

T (AKM, bake brownies, RKM)
D – (prep ahead) – cp meatloaf, baked potatoes, broccoli

W (groceries, clean kitchen)
D – chicken nuggets, peas, tater tots

Th (roast beets, make salad dressing, make muffins, dance, clean)
D – (early) – cp split pea soup, gf df muffins

F (make frosting, crumb coat/frost cakes, make hummus, make lemonade, boil eggs)
D – (easy) – squash and sausage soup, bread, muffins, apple slices
dessert – gf df brownies, chocolate grahams, fruit

S (prep fruits and veggies, decorate cake, party)
B – banana bread, fruit, hard boiled eggs
L – (party) – fruit kabobs, lettuce salad w/ cucumber, olives, cranberries, cheese, beets, mushrooms, croutons and dressing, sloppy joes on buns, hummus w/ pita, carrots, cauliflower, cucumbers and peppers, tortilla chips w/ salsa, yogurt parfaits w/ granola and berries, potato chips or popcorn, homemade gummies, homemade chocolates, gf df white cake w/ chocolate frosting, yellow cake w/ chocolate frosting, dairy ice cream, coconut milk ice cream, milk, water, pink lemonade
D – grilled brats and hot dogs, grilled asparagus, fruit salad, misc. leftovers

What My Mommy Does

mommy blogger

Are you a blogger? Do you have kids? Do they know what you do?

I admit, I don’t really talk about blogging to my kids. My daughter is old enough to understand that I am a writer. But I don’t go into more detail than that. After all, it’s partly just a hobby (though it sure would be nice if it turned into more than that!). I never bothered to explain to my kids what my “job” really is.

I periodically get together with fellow bloggers in my area. We share ideas and ask questions. At our last meeting one of the women brought her book called “My Mommy Is A Blogger.” She graciously gave us each a copy.

I wasn’t quite sure what my kids would think when we read it. They thoroughly enjoyed it! I feel like they have a better understanding now of what I do. Just yesterday my son (almost 3 years old) asked if I was blogging when he got up in the morning.

Of course my kids think the best part of the book is right at the beginning where the child tells her friends that her mommy is a booger. There are plenty of other comical parts to the book as well.

If you are a blogger and  have kids I highly recommend “My Mommy is a Blogger” by Sommer Poquette. It is cute and funny and will help explain what it is that you do and why you do it. Even as an adult that blogs I enjoyed it!

I also love to help support other mommy bloggers. It’s a tough job.

Three Ingredient Caramel Apple Salad (gluten free, dairy free)

caramel apple salad

Lately I’ve been serving fruit salad with our “breakfast for dinner” meals. I usually just do a mix of whatever fresh and frozen fruits we have on hand. We all enjoy it.

But last week I wanted something different. I also wanted something my son could eat (he’s allergic to grapes, bananas and pears…and he doesn’t tolerate citrus fruits well). That’s not easy to do.

I decided to use apples. I created a caramel apple salad that is so easy to make and so delicious!

My daughter actually licked every last drop of “caramel” off her plate. Both kids asked for seconds too. It was that good.

I love how simple this recipe is. It takes about three minutes to prepare and only has three ingredients. You can make enough for one or for a large group.

I served it as a simple fruit salad on the side. But this salad isn’t just for eating plain. It works as an ice cream topping, a dessert, a yogurt add-in (caramel apple yogurt…mmm) or a treat to mix in your oatmeal.

If you want to make the salad a bit fancier you can add chopped nuts, dried fruit or shredded coconut. You could also add a little heavy cream or coconut milk to make a creamy caramel apple salad.

I happened to have a little extra heavy cream in the fridge. So I topped ours with fresh whipped cream.

Dress it up, serve it plain, eat it for breakfast or as a dessert. No matter how you eat it, this caramel apple salad is quick, easy and so good!

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Three Ingredient Caramel Apple Salad (gluten free, dairy free)
Serves 4
A simple side dish or dessert that only takes minutes to prepare. Make as little or as much as you want.
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Ingredients
  1. 4 large apples
  2. 4 Tbsp. coconut sugar or cane sugar
  3. 2 Tbsp. honey and/or maple syrup
Instructions
  1. Peel and chop the apples.
  2. Mix all of the ingredients in a bowl.
  3. Cover the salad and refrigerate until the sugar is dissolved and a syrup has formed (about 1 hour).
Notes
  1. The apples make a great ice cream topping, dessert, yogurt add-in or oatmeal topping.
  2. Add 1 Tbsp. coconut milk or heavy cream for a creamy version.
  3. Add chopped nuts, dried fruit or shredded coconut for variety.
  4. Top with whipped cream to serve as a dessert.
Just Take A Bite https://justtakeabite.com/