Friday, July 30, 2010

Quick Lunch

OK, we're officially a week into our new Gluten Free lifestyle and so far we're hanging in there. One thing I find I miss is being able to slap together a PB&J for lunch and keep moving. Today I was in a little bit of a funk but then decided to have fun throwing something together and just seeing what happened.

Today's Lunch:

I spread 40 spice hummus on two corn tortillas put roast beef on them and put them together like a sandwich. Delicious! Next time I think I may add a slice of tomato or avocado... maybe both!

Have a favorite gluten free quick lunch? Tell me about it, I would love to give it a try!

Sharing Is Caring

I wanted to share my Aunt Aleata's new blog:

This blog will be filled with recipes and information on raising children with multiple allergies.


Thursday, July 29, 2010

Peanut Butter and Jelly Waffles!

Van's Natural Foods has a line of Wheat and Gluten Free waffles that are delicious! The texture is great and they don't have a strange after taste that leads you to wonder why you ever let go of your Eggo. I served these waffles to my niece and my 2 year old and neither one of them noticed the difference.

This mornings experiment - Peanut Butter and Jelly Waffles

I spread peanut butter on the waffles right out of the toaster so that the peanut butter melted. On the stove in a small sauce pan I melted some Raspberry Freezer Jam (HFCS Free) with a little touch of butter and then poured it over the waffles. Quick, Easy, and Delicious.

Wednesday, July 28, 2010

My Favorite Food Group: Dessert!

For me the most difficult time to stick with the Gluten Free lifestyle is in the evening when I crave something sweet. I am taking this opportunity to get in the kitchen and play around with ingredients to see what happens.

This is what I came up with this evening:

- Melt 2tsp of butter with 3/4 cup homemade Raspberry Freezer Jam.
- Once the mixture starts to bubble add banana slices and cook until bananas are warmed through.
- Serve over Stonyfield Farms Banilla Yogurt.

If I had planned ahead more I would have frozen the yogurt. Delicious, sweet, and reasonably healthy.

Gluten Free Boxed Mac'n'Cheese

Sydney Jane prides herself on being a Mac'n'Cheese Aficionado. Today at lunch we tried 'Annie's Homegrown: Rice Pasta & Cheddar Gluten Free Macaroni and Cheese'

While this lunch option certainly wasn't as convenient as the cups of macaroni you simply add water to and microwave for 3minutes & 30seconds, it certainly wasn't rocket science. I found the cheese sauce to be a little bland when mixed with milk but there is a suggestion to mix the cheese powder with yogurt for a more "tangy" flavor - next time we will give this suggestion a try. Sydney had no complaints about her lunch and didn't even seem to notice the new Rice Noodle's texture.

I was a little concerned about the price difference between the easy microwavable mac'n'cheese and the Annie's Gluten Free but once I did the math I found the Annie's brand to be pretty evenly priced.

1 Microwavable Mac'n'cheese (2.26oz) - about $1 ~ 1 Annie's GF Mac'n'cheese (6oz) - about $3

This product passed the 2 year old test and that is one of the most prestigious awards a boxed Mac can ever hope for.

First Gluten Free Meal

We decided to move our family toward a gluten free diet after several relatives tried it and found it helped them get rid of aches and pains, skin irritations, and helped boost their energy level.

The first meal we attempted was a sort of a reinvented pasta dish the whole family enjoys.

1 Box Gluten Free Pasta
2 cloves of garlic (chopped)
1/2 mild onion (chopped)
2 carrots cut into bite sized pieces
1 small bag Frozen Peas
1/2 package of Cream Cheese
1/2 container of Mascarpone Cheese

One box of Rice Spaghetti - follow cooking directions on box - (shorten your cook time by about a minute as it will continue to cook once you add it to your sauce)

Sauté the garlic in the olive oil over medium heat for about a minute and then add the onions. Sauté until the onions are translucent and add your carrots. You want to cook the carrots until they are soft but not mushy. A good time to start the pasta is when you have put the carrots in the pan to cook. Once the carrots have softened add the frozen peas and cook until everything comes back up to temperature. Once your pasta is cooked drain it and add it to the pan with the vegetables. Take the pan off of the heat and add in your cream cheese and mascarpone cheese. Mix until you create a creamy sauce (we had to add a little water to thin the sauce out some).

We didn't have any gluten free chicken or vegetable stock when we made this recipe but it would be GREAT for thinning the sauce out some and for creating a little extra cooking liquid when you add the carrots to your sauté pan.

Tuesday, July 27, 2010

The Kitchen Family

Going Gluten Free