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Category: Food allergies

Does one (or all!) of your children have food allergies? Sadly this is no longer a rare thing. More and more kids struggle with food allergies now than ever before.

I’ve been there too. Skin testing, blood work, epi-pens…the works. It can be challenging or down right scary.

But you don’t have to live in fear. And you don’t have to just accept food allergies as a life sentence. There is help!

My son went from over twenty food allergies and an epi-pen to being able to eat just about anything. Even nuts!

There are ways to heal the gut and nourish the body so your child can get back to a normal life. Food allergies have so many underlying causes. Once you figure out the root problem and treat it the body will begin to heal.

Don’t let food allergies define your life. I’m here to help you and your child heal.

Honey Mustard Four Ways

Honey Mustard Four Ways || Homemade Dutch Apple Pie

Hands down my favorite dip/dressing is honey mustard.  It has been my favorite for many, many years. I think I got hooked in college when I started eating salads more frequently.

Now if I make a salad for myself, 95% of the time I use honey mustard dressing. It’s just such a great flavor.

My kids love honey mustard for dipping when we make chicken nuggets.

Over the years I’ve made it countless times. It seems like I make it a little different each time. There really are many ways to make delicious honey mustard.

Honey Mustard Four Ways || Homemade Dutch Apple Pie

Today I’m sharing my top four ways to make honey mustard.  They are all very easy, and they all taste great! Three of the varieties take about one minute to make, each.

The fourth version of honey mustard uses homemade mayonnaise. I always have some on hand, so it doesn’t add any prep time for me. But if you don’t have it, making the mayonnaise will add about three minutes to the preparation.

Try any of them as a salad dressing, a dip or a condiment on sandwiches and burgers. Honey mustard goes with just about anything.

Honey mustard can be prepared in advance so it’s ready when you need it. All of these varieties will last for several weeks (at a minimum) in the refrigerator. Double or triple the recipe to have a full bottle of dressing on hand for lots of salads year round.

How about you? Do you like honey mustard? What do you use it for?

Honey Mustard Four Ways || Homemade Dutch Apple Pie

Honey Mustard I
A simple honey mustard dressing or dip.
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Ingredients
  1. 1/3 cup honey
  2. 1/3 cup mustard
Instructions
  1. Mix the honey and the mustard until well combined.
  2. Serve immediately or refrigerate until ready to use.
Just Take A Bite https://justtakeabite.com/
Honey Mustard II
A simple honey mustard dressing or dip.
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Ingredients
  1. 1/3 cup honey
  2. 1/3 cup mustard
  3. 1/4 cup extra virgin olive oil
Instructions
  1. Combine the honey and the mustard. Mix well.
  2. Gradually pour in the oil as you mix/whisk. Mix until well combined.
  3. Serve immediately or refrigerate until ready to use.
Notes
  1. You can add 1-2 tsp. apple cider vinegar to this recipe if you are using it as a salad dressing.
Just Take A Bite https://justtakeabite.com/
Honey Mustard III
A simple honey mustard dressing or dip.
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Ingredients
  1. 1/3 cup honey
  2. 1/3 cup mustard
  3. 1 egg yolk
  4. 3 Tbsp. extra virgin olive oil
Instructions
  1. Combine the honey and mustard. Mix well.
  2. Add the egg yolk. Mix until well combined.
  3. Gradually add the oil while mixing/whisking. Mix until well combined.
  4. Serve immediately or refrigerate.
Notes
  1. The honey mustard will get thicker if it is chilled.
Just Take A Bite https://justtakeabite.com/
Honey Mustard IIII
A simple honey mustard dressing or dip.
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Ingredients
  1. 1/3 cup homemade mayonnaise (see post for recipe link)
  2. 1/3 cup honey
  3. 1/3 cup mustard
Instructions
  1. Combine all three ingredients. Mix until well combined.
  2. Serve immediately or refrigerate until ready to serve.
Notes
  1. The honey mustard will thicken as it chills.
  2. This honey mustard works well as a dip since it is a little thicker.
Just Take A Bite https://justtakeabite.com/

It’s Just Food – Taking the Emotions out of Eating

It's Just Food || Homemade Dutch Apple PieIf you’ve been a reader here very long you know that I’ve tried just about every “diet” possible. I went from the Standard American Diet (SAD) to real food. I’ve been low fat, high fat, low carb, high carb, grain free, gluten free, nut free, dairy free, egg free…just about everything you can think of.

It took a lot of trial and error, but I finally realized that I don’t have to follow any prescribed diets. I need to eat in a way that keeps my body nourished and makes me feel good.  What that entails is a little different for everyone.

I am still a firm believer in eating a real food diet with lots of traditional foods. We also have food allergies in our house that we have to take into account. Those two factors combined give us a guide for how we eat.

Going on this long journey of figuring out how to eat created quite an obsession with food.  There  have been times that I couldn’t think about much else. I would get so stressed about choosing the “right” food that it didn’t even matter what I was actually eating because the anxiety outweighed any benefits of whatever I chose.

I used to hate eating with other people because I felt so isolated by food restrictions.

Now I have to watch my kids say no to things a lot. When they are offered some sort of “treat” it is tough to say no. It’s hard to feel different or left out. I get anxiety trying to make the right choices for my kids and know when to stick to my “rules” and when to just let it go.

There is a lot of emotion tied to eating, especially when it comes to community and events.

What is the first thing that comes to mind when you think about going to a baseball game? Eating a hot dog.

What is a fun summer treat? Ice cream from an ice cream stand or the ice cream truck.

Now with fall activities in full swing kids are bombarded with offers of treats and snacks wherever they go.

For some people it’s hard to enjoy events without the traditional food involved. It tugs at your emotions. You have fond memories of doing these things as a child. It’s part of the experience.

I’ve been there. I’ve felt it. I feel it every time my child gets invited to a birthday party or we go to someone’s house or we go to an event. But I have finally come to a place where I realize one thing:

It’s Just Food.

That’s all. Food.

Now I choose to focus my attention on the experience and relationships.It's Just Food || Homemade Dutch Apple Pie

We have to bring food with us no matter where we go. But I have yet to see my kids go hungry or feel like they were unhappy or dissatisfied after eating. I love to see the contentment on their faces as they enjoy whatever they are given and run off to have fun without putting any thought into it.

When my family goes to a baseball game we either eat before we go or I bring most of our food. Do my kids care? Not at all. They simply want to have fun at the game. They don’t care if their hot dog came from home or from the concession stand. To be honest they don’t even care about eating much at all. They are fascinated by what’s going on around them. It’s harder for Mom and Dad to separate the experience from the food.

When my daughter goes to dance class she doesn’t need a sucker at the end to feel like she did a good job or to make her enjoyment of dance any different. It’s not about the food.

So, how do you get to this point? Here are a few tips:

  1. Take the emotions out.
  2. Relax – look at the big picture if  you are feeling stressed about a situation and remember it’s just food. You probably won’t remember if you got to eat a piece of cake at a party. But you will remember how much fun you had with your family or friends.
  3. Make new memories that don’t revolve around food. If you go to an amusement park, focus on the rides and excitement. If you go to a sporting event, focus on the game and the atmosphere. If you are going to church or school, focus on what you are learning and building friendships.
  4. Keep it simple – enjoying an apple at the zoo is just as good as having an ice cream cone. Food doesn’t have to be complicated.
  5. Set a good example for your children – if you don’t make a big deal about food, eating differently or restrictions your kids won’t think much of it either.

Food does not have to be the center of everything.  Instead focus on what really matters. Take the stress out of eating. Simply eat what works for you, be thankful for it and enjoy it.

It does take work and thought to eat well. But beyond that remember that it’s just food. Relax. Enjoy what works for you. And enjoy life.

Meal Plans Week of 10-5-14

Allergen-Friendly Weekly Menu 10-5-14 || Homemade Dutch Apple PieWelcome to October! Fall is definitely here…and it’s cold.  Yesterday we were out of town most of the day for my nephew’s birthday party, so I didn’t get much done. I’m already feeling behind and it’s only Sunday morning!

I’m trying to gear up for another busy week. I’m feeling a bit run down from a week long cold plus not much sleep. I can tell that mama is the one with the most run down immune system right now as I’m the only one in the family that got this cold. That means I’m loading up on broth, gelatin and elderberry syrup every day. Pregnancy, surgery, breastfeeding and little sleep aren’t really conducive to a fully healthy body. So  I have to do what I can to support my immune system right now.

I’m also doing what I can to support my little one’s immune system. Which, unfortunately, means I am now totally dairy free.  I have no idea if this will just be for a few months or if it will be until I’m done breastfeeding (which could be the next two years). I can already see the improvement in her. So it’s worth it. But it sure will be hard. And it will be one more thing my body is lacking. I normally eat a lot of dairy. I’m just praying that she does not have a dairy allergy. One child with lots of food allergies is plenty.

In addition to the dairy I have to cut out all gassy vegetables and chocolate. I’m trying to tell myself that this is just temporary for me so I don’t feel so restricted and deprived. I know I’ll get to eat ice cream and chocolate again some day. But that doesn’t mean it’s easy.

My son has his next allergy test in November. So I’m really trying to get him to eat lots of healing foods too and praying his test shows lots of improvement. 

My little one’s baptism is coming up in a few weeks. So I’m working on planning the menu for our celebration. Hopefully I can finalize that this week so I can start to prep any baked goods in advance.

Other than that we’ve got plenty to do with Kindermusik, dance, grocery shopping, milk pick up, chiropractor, doctor and my mom’s group steering team meeting. I would like to get to the orchard this weekend too. I’m ready to start freezing squash and canning applesauce.

I’m trying to keep the menu simple this week with so much stuff going on. I have a few extra kitchen projects planned as well. Now that I am dairy free we are not using our three gallons of milk a week. So we have a ton left. Today I need to make something to use it up. I might do pudding or cheese or yogurt or all three! I would also like to start making and canning spaghetti sauce. But I’m thinking I won’t have time now. It might have to wait a week or two. If we do get to the orchard then I’ll start on applesauce and squash this weekend.

In case you missed it, last week I posted a recipe for double raspberry chocolate chip muffins and my 2014 goals update.

Here’s what’s on our menu for this week. What are you eating?
MENU Homemade Dutch Apple Pie

Sunday
L – beef and bean enchilada bake (skillet version with cheese on the side), fruit
D – misc./leftovers
*make ___ with milk – pudding, yogurt, cheese, cream soup?, make/can spaghetti sauce?

Monday
D – spaghetti, squash, garlic bread
*make gf bread, make granola, bake squash

Tuesday
D – (prep ahead) – cp chicken legs, potatoes, broccoli

Wednesday
D – (prep ahead) – split pea soup, bread
*

Thursday
D – cp roast beef, sweet potatoes, carrots
*

Friday
D – french toast muffins, bacon, beans
*bake muffins

Saturday
D – salmon cakes
*make applesauce?, make pear crisp, bake/freeze squash?

2014 Goals Update

2014 Goals Update || Homemade Dutch Apple PieI know October is a little late…but better late than never. It’s time to revisit my 2014 goals and see how things are going. Since I didn’t actually post the goals until March I guess it’s not too bad to give an update now.

1. Get Back To The Basics With Nutrition.

I definitely got back on track in the summer. It was so nice to have a break from school snacks and treats at every event my children attend. I hate being bombarded with food and snacks that my kids don’t need and aren’t healthy.

I also made big improvements after the morning sickness was over. After that the packaged food was gone.2014 Goals Update || Homemade Dutch Apple Pie

Now we are back on track with filling up on nourishing foods and sneaking in extra good stuff whenever possible.  Yes, it’s back to school and activities. But I’m still staying focused on proper nutrition to keep my kids feeling their best.

I’m still working on healing for my little guy. So I need to keep this a priority.

2. Simplify and de-clutter my house and my life.

This was a big one for me. I did a major overhaul on most of the house in my pre-baby house makeover. It is so much easier to keep the house functional now. Of course things still get messy. But the clutter isn’t so bad. And it’s pretty easy to get things back in order.

I’ll be honest – I’d love to get rid of more stuff. But all in good time. 

3. Make relationships a priority.

As usual this was my toughest goal. It’s especially hard when you are sick and after having a new baby. I do try to get out with friends once in a while. But it’s definitely a challenge for me. And something I will continue to work on.

My husband and I didn’t get to go on as many dates as I would have liked. But we did squeeze in a few outings before baby.2014 Goals Update || Homemade Dutch Apple Pie

 4. Work on myself.

 Reading back through the details of this goal I don’t feel like I accomplished too much. I still need to work on being a better example for my children.

I did keep my thyroid levels steady this year. I also know what my body needs for balanced nutrition. Sleep is not something I can control too much right now. But before baby I was getting 7-9 hours each night/day. And I do my best to keep my body moving in relation to my other health aspects.

Even postpartum I’m doing pretty well. My body temperature is still staying between 97.8 and 98.6 degrees F! I try to nap every day to make for a bit of lost sleep at night. I’m just starting to get back to exercise. I try to walk or bike a little each day and will gradually increase as my body heals and I am able to sleep more.

I can’t say I did that much reading this year. But I did do some. Baby steps. 

5. Focus on my writing.

For the first time in a long time I feel like I really made great progress on my writing/blogging.  I got my site updated. I was constantly coming up with new recipes and ideas. I was posting about 4 times a week. It was fun!Gluten Free Dairy Free Zucchini Crackers || Homemade Dutch Apple Pie

Obviously baby slows things down a bit. But I still have my passion and drive. So I’ll keep working.

 6. Word for the year – LOVE.

 I have been focusing on love all year. I am trying to love unconditionally. I am the kind of person that gets annoyed easily and focuses on faults (both my own and those of others). It’s not a characteristic I like. But I’m trying to let go of that stuff and truly love people.

I’m also amazed every day by God’s love for me. Whether it’s a scripture verse, a thoughtful drawing from my daughter or sweet baby snuggles, God is showing me his love every day.

 My main goals for the year were to simplify and love. Neither is a goal that will ever be complete. But I’m working on them every day.

Did you make goals for yourself this year? How are you doing?

Double Raspberry Chocolate Chip Muffins {gluten free, dairy free, nut free}

Double raspberry chocolate chip muffins are gluten, dairy and nut free treats packed with fresh raspberries.Double Raspberry Chocolate Chip Muffins - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple PieWhen fall arrives everyone is thinking about apples, pears and pumpkins. But don’t forget the end of summer/early fall fruit that reappears – raspberries!  Yes, they come back.

This year we were able to go raspberry picking and enjoy a few raspberry treats with our last few days of warm weather.

I made raspberry ice cream, raspberry yogurt and raspberry pancake topping. Those are all great! But my favorite was the double raspberry chocolate chip muffins.

These muffins have the perfect amount of moisture from the raspberries and an extra hint of sweetness from the chocolate chips. You’ll never know they are gluten and dairy free.

Raspberry muffins make an easy breakfast. They also pair well with any kind of soup for a simple, nourishing lunch or dinner. So make a big batch, stash some in the freezer and you’re ready to go.

My kids devoured these muffins. My daughter even ate two with her meal!  Even though one recipe makes 18 muffins, none of them made it to our freezer. I should have made a double batch.

Take advantage of this late summer fruit and enjoy a special breakfast treat. Your whole family will love double raspberry chocolate chip muffins.

Double Raspberry Chocolate Chip Muffins - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple Pie

This post is linked to From the Archives Friday.

Double Raspberry Chocolate Chip Muffins (gluten free, dairy free, nut free)
Yields 18
A moist muffin filled with raspberry and chocolate.
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Ingredients
  1. 1 cup "white" gluten free flour (tapioca, white rice)
  2. 1 cup whole grain gluten free flour (teff, amaranth, sorghum, brown rice)
  3. 1 cup organic cane sugar or coconut sugar
  4. 1 tsp. aluminum free baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. unrefined sea salt
  7. 1 tsp. organic vanilla extract
  8. 2 Tbsp. honey
  9. 1/2 cup melted coconut oil or palm shortening (or butter)
  10. 3 eggs
  11. 1 cup + 1/2 cup raspberries
  12. 1/2 cup mini chocolate chips, nuts or dried fruit (optional)
Instructions
  1. Preheat oven to 375*F. Line a muffin pan with paper muffin cups, silicon cups or grease the pan.
  2. In a large bowl combine the flour, sugar, powder, soda and salt.
  3. Add the eggs, vanilla and honey. Beat until just combined.
  4. Add the melted fat. Beat until combined.
  5. Add 1 cup raspberries. Beat until well combined (raspberries will "puree" into the batter).
  6. Stir in chocolate chips, nuts and/or dried fruit if desired.
  7. Fill muffin cups 3/4 full with batter.
  8. Using the remaining 1/2 cup raspberries, place 1-3 raspberries on the top of each muffin.
  9. Bake for 25 minutes.
  10. Allow the muffins to cool for 5 minutes before serving.
  11. Store in an airtight container at room temperature or in the freezer for long term storage.
Just Take A Bite https://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Meal Plans Week of 9-28-14

Allergen-Friendly Weekly Menu 9-28-14 || Homemade Dutch Apple Pie

 We’re closing in on the end of September. What a crazy busy month! I think we’re starting to settle into routines a bit.

It’s hard to believe it’s time to start thinking about fall, Halloween and even ahead to Thanksgiving!

As usual we have something going on just about every day this week. So I’m keeping the meals and to-do’s simple.

This week I have my six week postpartum check up.  I’m disappointed that I still haven’t lost more weight. I’m back to pre-pregnancy weight. But that’s all. I still have all of the extra weight I gained last year. And it doesn’t seem to want to budge. It’s been steady here for a few weeks. I thought by six weeks I’d be making more progress. I’m eating well and gradually exercising more. But instead of losing weight I’m still wearing maternity clothes. I thought with my thyroid working so well it would help the weight come off too. I guess not.

I’m still digging into material about diastasis recti and will be talking to my OB about it. Based on what I’ve learned so far I think I’ve probably had diastasis for a long time but had no idea. So there is a lot of work ahead to fix it. I love this post from Whole New Mom about a flat tummy. It gives some great basics.

I’m gradually modifying my diet to help my little one.  All gassy vegetables are out. I’ve been eating only minimal dairy (mostly just butter). I’m still not sure about chocolate and eggs, but I’ve been really limiting those as well. I’m thankful it makes her much happier. But it’s definitely not easy for me. It’s only been a week and I already miss my ice cream. I think I’m going to have to start stealing some of my son’s coconut milk ice cream.

I’m still short on time and trying to get back into the swing of things with my writing. So bear with me while the posts are a little more infrequent. If you missed it, last week I posted my recipe for pancake muffins. Be sure to check back tomorrow for another delicious recipe.

My son has had a few rough days again behaviorally. That is usually a sign that something is bothering him. Since I know his diet hasn’t changed I was pretty sure it wasn’t food. But I may have figured out what it is. He may have a latex allergy…and he’s been playing with a balloon and putting it in his mouth the last few days.  Latex allergies are related to some food allergies…the foods he’s allergic to. So we’ll see if he gets back to normal in a few days after getting rid of the balloon. And I’ll for sure be talking to the allergist about it when he has his next check up.

 As you get ready for a new week be sure you plan some meals to keep you and your family eating nourishing food. Here’s what’s on our menu. What’s on yours? 

MENU Homemade Dutch Apple Pie

Sunday
L – grilled hamburgers, seasoned rice, peas
D – (separate) – leftover pizza
*make fruitsnacks

Monday
D – cp roast chicken, sweet potato fries, beans
*make gf bread, make granola bars?

Tuesday
D – (prep ahead) -cp pork chops, potatoes, carrots
*strain/freeze broth

Wednesday
D – (prep ahead) – chicken noodle soup, biscuits
*make biscuits

Thursday
D – (early) – tacos, fruit
*make corn tortillas

Friday
D – french toast muffins, sausage, roasted cauliflower
*make muffins

Saturday
D – grilled hot dogs, french fries, broccoli OR takeout

Pancake Muffins {Gluten Free, Dairy Free, Nut Free}

Pancake Muffins - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple PieFall activities are in full swing. Everyone is busy. This is when it gets harder to keep healthy food on the table.

When time gets cut short breakfast is usually the first meal to suffer. You opt for whatever is easiest to grab in the morning.

Do you need a time saving breakfast that your kids will love? Don’t reach for a  box. Try pancake muffins!

You can make a big batch ahead of time and then just warm up as many as you need. There is no need to stand at the stove flipping pancakes, trying to keep them warm.

Are you preparing breakfast for the whole family or even for guests? With pancake muffins you can cook pancakes for a crowd and have them all ready at the same time.

Pancake muffins have just a hint of sweetness and you can add all of your favorite toppings – butter, syrup, honey, fruit, etc. Serve them alongside scrambled eggs, sausage, bacon or yogurt for a well balanced breakfast.

Do you want to spruce them up a bit? Add some fruit or chocolate chips for a special pancake treat.

Pancakes don’t have to be a weekend treat. You can have them any time by turning them into muffins.  You can even eat them on the go. Spread some butter, honey or jam in the middle and take them with you.

Do you like pancakes? Try a pancake muffin!

Pancake Muffins - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple Pie

 

Pancake Muffins {Gluten Free, Dairy Free, Nut Free}
Yields 12
Pancakes in the form of a muffin for easy making and taking.
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Ingredients
  1. 2 cups any combination of gluten free flours (I used 1 cup tapioca, 1 cup amaranth)
  2. 1 1/2 tsp. baking powder
  3. 1/2 tsp. baking soda
  4. 1/2 tsp. sea salt
  5. 2 Tbsp. cane sugar or coconut sugar
  6. 2 eggs
  7. 6 Tbsp. fat, melted (coconut oil, palm shortening, lard or butter)
  8. 1/2 cup milk or milk substitute
  9. 1 Tbsp. honey or maple syrup
  10. 1 tsp. vanilla
Optional add-ins
  1. 1/2 cup fresh fruit, chocolate chips or cooked sausage
Instructions
  1. Heat the oven to 350*F. Grease a muffin tin.
  2. In a large bowl combine the dry ingredients. Add the wet ingredients and mix well.
  3. Stir in any add-ins.
  4. Pour the batter into the prepared muffin pan.
  5. Bake 25 minutes, until golden brown.
  6. Serve with honey, maple syrup, jam and/or butter.
Just Take A Bite https://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Meal Plans Week of 9-21-14

Allergen-Friendly Weekly Menu 9-21-14 || Homemade Dutch Apple Pie

Welcome to fall! The weather is changing, and fall produce is everywhere. I love it!

Time to start another busy week. More kindermusik, dance and school. My little one also has a hearing test. We’re praying for good results.

Speaking of my little one, I can’t believe she is one month old already today!  Time sure is flying. Overall she’s doing well. But I’m still trying to figure out if there is something I’m eating that’s bothering her. So I’ll be doing some diet experimenting this week. That seems to be a constant activity in my life.

Last week I had my thyroid levels rechecked. They really went up since I had them tested in May!! My thyroid is healing. Even though the levels are higher (even above range a bit) my doctor said to stay on my current medication dose unless I start feeling worse.

Be sure to check out last week’s posts. I shared more tasty recipes – gluten free corn muffin mix and how to dress a salad in twenty seconds (I used that trick almost ever day last week!).

My kitchen projects this week are mostly breads and muffins to go with meals. My husband and oldest daughter went raspberry picking yesterday, so I’ll be making stuff with those and freezing some as well. Yesterday I made our first dutch apple pie of the season!  There will be plenty more pies coming in the next few months.

For meals I had to start getting creative. We are really low on meat right now. We’ll get a few more things at our co-op this week. I’m anxious for our 1/4 cow and 1/2 pig to be ready as well. Hopefully soon. Nevertheless I’ll be doing my best to get nourishing meals on the table. How about you? What’s on your menu this week?

DSC_3678

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

Sunday
L – cp meatballs, potatoes, carrots
D – grilled cheese, chips and carrots with dip, fruit
*freeze raspberries, make df raspberry ice cream

Monday
D – chicken and vegetable stir fry over rice
*make gf bread

Tuesday
D – (prep ahead) – cp chili, bread

Wednesday (soup night)
D – (prep ahead) – gf df broccoli noodle soup, muffins
*bake muffins, make raspberry ice cream

Thursday
D – quiche, scones, fruit, roasted brussels sprouts
*bake scones

Friday (breakfast night)
D – french toast muffins, bacon, broccoli, fruit
*bake muffins

Saturday
D – pizza
*make pizza crust

Gluten Free Corn Muffin Mix

Gluten Free Corn Muffin Mix - Homemade Dutch Apple Pie

When it comes to getting dinner on the table I like simple. Using a mix for muffins definitely makes baking simple.

But there is no need to buy a mix at the store. You can make your own!

This corn muffin mix comes together in minutes. Then whenever you want corn muffins to serve for breakfast or to go with chili or soup all you have to do is add a few ingredients, stir and bake.

My kids LOVE having corn muffins with chili. We like to top them with butter, honey, maple syrup or jam. No matter how you serve them, corn muffins are good.

Do you eat corn muffins often? Triple the recipe so you can make some any time.

A homemade muffin mix also makes a great gift. Pair it with a jar of coconut oil and you have a nutritious and heartfelt present for family, friends or a new mom.

Prepare some corn muffin mix on the weekend or whenever you have time. Then bake up a fresh batch of muffins any night of the week. Your family will love it! 

Gluten Free Corn Muffin Mix - Homemade Dutch Apple Pie 2

Gluten Free Corn Muffin Mix
Yields 12
A simple corn muffin mix that is gluten and dairy free.
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Dry Mix
  1. 1 cup organic cornmeal
  2. 1 cup any combination of gluten free flour (a white flour for half of the mix works best)
  3. 2/3 cup organic cane sugar, sucanat or coconut sugar
  4. 1 tsp. sea salt
  5. 2 tsp. baking powder
  6. 1 tsp. baking soda
Corn Muffins
  1. Dry mix
  2. 1 egg
  3. 3/4 cup milk or milk substitute
  4. 1/3 cup coconut oil or butter, melted
Dry Mix
  1. In a medium bowl combine all of the dry ingredients.
  2. Pour the mix into a container for storage and sea (I like using glass jars).
  3. Store the mix in the cupboard, refrigerator or freezer (depending on how long you plan to store it).
Corn Muffins
  1. Heat the oven to 350*F. Line a muffin pan with muffin cups or grease well.
  2. Combine the dry mix with the wet ingredients. Mix well.
  3. Pour the batter into 12 muffins cups.
  4. Bake 20 - 25 minutes, until golden and baked completely.
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How To Dress a Salad In Twenty Seconds

How To Dress A Salad In Twenty SecondsAre you getting sick of salads yet? I’m not!  I could eat salad every single day all year round…if my tummy would let me.

I love how you can create something different every time you make a salad. I love to use all sorts of random leftovers to make salads.

But this is not a post on what to put in your salad. I’ll leave that up to you. This is about how to put dressing on your salad very quickly.

I don’t mean pour bottled dressing on. Even organic dressings are usually made with processed vegetable oils. This is how to dress a salad with healthy ingredients when you don’t have any dressing made. It takes longer to take the ingredients out than it does to dress the salad!

As a busy mom I love making salads for lunch. But I get sick of always making dressing when I want a salad or even making a batch of dressing every few days. I like lots of dressing so I seem to run out quickly, and my kids don’t like to give me much time to make myself food. This is how I dress my salad now. I used honey mustard dressing as an example since it’s my favorite. But this would work with others as well.

There is no need to pre-mix the dressing. Just add the ingredients to your salad and toss!  It’s so easy.

For honey mustard I squeeze on mustard, then honey, then extra virgin olive oil. Then I mix my salad as always. Easy. Healthy. And completely delicious!

How To Dress A Salad In Twenty Seconds Collage

The next time you are craving a salad and don’t have dressing on hand try this trick. For honey mustard simply add honey, mustard and olive oil. You can also add a splash of apple cider vinegar if you like. For ranch add sour cream, buttermilk and some seasoning. Are you an italian fan? Drizzle some olive oil, seasoning and a splash of vinegar on your salad.

The possibilities are endless. And you can have an assortment of salads all year that only take seconds to dress.