Unconventional Ice Cream Toppings

Gluten-free Ice Cream Toppings

The Huffington Post did a goofy blog post in their Huffington Taste section on toppings that were gluten-free.  They brought to my attention that not all ice cream is gluten-free!  For example, they offered that Breyers Natural Vanilla ice cream which is safe to eat if you're gluten free.  It is tough to find fast and simple sweets for you and your children when you live a busy life style.  Some of these toppings made me laugh but most are kid friendly!  These toppings will also work for your children who can have gluten, like all the recipes I have posted.  Huffington Taste made a good point, "no ice cream is complete without an ample amount of toppings for that extra oomph".  The pictures they showed with the ice cream also showed this to be true.  I will be adding the pictures so you are able to see how delicious, or not delicious, each topping looks!

This could also be part 4 of the Meals For Every Part of Your Day.  How could I forget about dessert!?  Here is what Huffington Taste had as 16 unconventional ice cream toppings that are gluten free:

Plain M&M's

Pop Rocks

Kool-Aid

Sriracha (YUCK!)

Fruit By The Foot

Marshmallow Fluff

Coffee Grounds

Jiffy Pop Popcorn

Ore Ida French Fries

Welch's Fruit Snacks

Raisinets

York Peppermint Patties

Haribo Gummy Bears

Jif Peanut Butter

Martinelli's Apple Cider

Fruity Pebbles

I would have to say my favorite is the Marshmallow Fluff.

What's yours?!

http://www.huffingtonpost.com/foodbeast/16-unconventional-ice-cre_b_5567380.html

Meals For Every Part of Your Day Pt. 3

Stove top or crock pot?

For this blog post, I went out of my comfort zone and decided to do some research before I decided what the "dinner" portion of this meal plan should be.  I was grocery shopping in Hy-Vee around the "nutrition" section which is filled with gluten-free, dairy-free, vegan, ect. items.  When people would walk by me or in the same section as me I would ask them if they preferred cooking on a stove top or a using a crock pot.  Out of 7 people, 5 said crock pot and 2 people said stove top.  It was interesting to me because 3 people who said crock pot, had children with them.  I got into a long conversation with a woman, in her 40's, about my blog and how I was doing this for my class.  She was unaware of the impact being gluten-free could have on your life if you aren't suffering from it.  It was nice networking with people face to face and giving out the name of my blog!

Since using a crock pot won the poll, I decided I would make a gluten-free crock pot chicken taco chili!  How good does that sound?

For this recipe you will need:

-1 can black beans

-1 can light red kidney beans

-1 can white beans

-1 can whole kernel corn

-2 can diced tomatoes with green chiles (I made it without green chiles!)

-1 8-oz can tomato sauce

-1 packet taco seasoning

-3-4 boneless skinless chicken breasts (can use frozen or rotisserie)

-Toppings of your choosing

To begin this chili, combine all the ingredients, minus the chicken in the crock pot.  I used a plastic liner in my crock pot which minimizes clean up!  Now you will add the chicken on top of the other ingredients.  Cook this mix on low for about 10 hours.  Once chicken is cooked, take each piece of chicken out and shred it.  When shredding it you can simply take two forks and "pull".  Return the chicken to the crock-pot and stir in with the other ingredients.  This is a recipe where it allows you to add whatever you would like!  I got this recipe from Stephanie Kepner on her blog Shut Up I'm Making Something.  She added that you may take the final product and put it in lettuce wraps.

Meals For Every Part of Your Day Pt. 2

Zucchini Pizza Bites

Lunch time might be the best part of my day.  It breaks up the day and lets you know that you're almost half way through with your day.  For your kids' lunch today I was thinking we could try Zucchini Pizza Bites!  Can you tell I like anything related to pizza yet!?  This recipe is so incredibly simple, it could even be used as a lunchtime snack if your children aren't that hungry.  Zucchini is one of the vegetables with the lowest amount of calories! They have only 17 calories per 100 g. They contain no saturated fats or cholesterol. Also, the peel is good source of dietary fiber that helps reduce constipation and offers some protection against colon cancers according to Nutrition-and-you.com.

For this recipe you will need:
-1 medium size zucchini
-2-3 Tablespoons of pizza sauce
-4 oz of thinly sliced mozzarella (or shredded mozzarella)
-Optional toppings: mini pepperoni, sausage crumbles, mushrooms, olives, etc.

With these measurements above, you are truly able to make your Zucchini Pizza Bite however you would enjoy it most.  If you want more sauce, add more sauce!  The toppings are completely up to the liking of whoever is eating it.

First off, line a baking pan with parchment paper.  Then diagonally slice zucchini to create a larger crust. You can then place the  zucchini slices on lined baking sheet. Put your desired amount of pizza sauce on each slice, just make sure you don't put too much that it goes over the edge of your zucchini slice. Then top with your mozzarella and add your toppings.  Set your oven to broil and cook them for 2-3 minutes until cheese is melted.

The woman I nanny for, Stacy, gave me this recipe and let me tell you, they are delicious.

"These might be better than real pizza!" -Halle

Although few things can replace the taste of real pizza, these zucchini bites are quite amazing!

Meals for Every Part of Your Day!

Banana Pancakes

Today I thought I would try something interesting.  Throughout the day I will be giving recipes for breakfast, lunch and dinner around the times they should be given.  Now I know breakfast is already over, but I was thinking that you could even start this plan tomorrow!

For my first gluten free, and kid friendly breakfast, I was thinking Banana Pancakes!  Just like the Jack Johnson song :) You could truly make these for any part of your day, although I think that pancakes are mostly enjoyed during the AM hours.  This recipe is coming from one of my favorite blogs, Texan Erin Baking and I suggest you look her up if you like this recipe!

For this recipe, if you have any bananas that are starting to turn black or moldy you can use them for these pancakes!  These pancakes are gluten-free, 100% whole grain and dairy free also.  This recipe will make about 8 pancakes!

You will need:
3 small overly ripe bananas
2 tablespoons coconut oil or butter
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 eggs
1 cup gluten-free oat flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

In a large bowl combine the mashed bananas, melted coconut oil or butter, lemon juice, vanilla extract and 2 eggs.  Mix until you they are all combined, then in a smaller bowl combine the rest of the ingredients.  You want to pour the dry ingredients into the wet then stir.  There may be some clumps but don't be worried.  You're going to let that settle for about 10 minutes.  While that is sitting, you can begin heating your non-stick pan over medium heat, you want to spray some Pam or butter on the pan to keep the batter from sticking.  After those 10 minutes are up you can begin making your pancakes!!!  I usually flip them when I see they are about to bubble!

Hope you try this amazing Banana Pancake recipe for you and your children's breakfast soon!

I Am Cheesy

Mac and Cheese, minus the gluten, Oh My!

Let me get all "cheesy" about this gluten-free Mac and Cheese recipe! It is so delicious.  I tried this because my sister and I love Mac and Cheese but wanted to make it home made.  Many children love Mac and Cheese also!  When nannying I was able to tell my kids about it and they have been begging me to make it again.  The only downfall to Mac and Cheese is that it isn't as simple as Kraft Mac and Cheese.  As I was grocery shopping while nannying I noticed that in the Health foods isle at Hy-Vee, they have an Annie's brand that has about 4 different choices of gluten-free boxed Mac and Cheese.  I tried that, as well as this homemade recipe and while the homemade was amazing, the boxed Annie's brand was also pretty good!  Annie's is made with real cheese and real organic ingredients.  Although I do not know the nutrition facts of this homemade Mac and Cheese, Annie's has 280 calories in 1 cup of mac and cheese, with 8% of your daily fiber.

For this Martha Stewart homemade Gluten-Free Mac and Cheese you will need:

-Unsalted butter

-Parmesan Cheese

-Yellow Onion

-Potato Starch

-Milk

-Cheddar Cheese

-Dijon Mustard

-Gluten-free Penne (Or any Gluten-free Pasta)

*I recommend Heartland Gluten-Free Penne, it is on the cheaper side of the gluten free pastas

You will begin by preheating your oven at 350 degrees and use a 2 quart bowl and warm up 1 tablespoon of unsalted butter in the microwave.  You then will add 1/4 cup of grated cheese with the melted butter.  

In a saucepan on the stovetop you will melt 2 tablespoons of unsalted butter.  To that melted butter you will add one small yellow onion, diced.  After cooking that for about 4 minutes, or until soft, you want to add 2 tablespoons of potato starch and cook for about one minutes. You're going to add 2 cups of milk to this also, although warm the milk before adding.  When you add it, you want to continuously be stirring.  After about 3 minutes it should become a think consistency.  Once thick, remove it from the heat and add 3 cups of shredded cheddar and 1 teaspoon of Dijon mustard until it is smooth.  I do not like Dijon mustard so I did not add it and it was perfectly delicious without it :)

Add your about 3/4 cup of gluten-free pasta to this mix.  You want to move it to a pan then pop in the oven for about 15-20 minutes or until the sauce is bubbling.  If you want to add a crunch to it you can add gluten-free crisp puffed-rice cereal, slightly crushed and bake it in with it!

My own testimony to this mac and cheese, even at 21 years old I know I'm not a child anymore, it was amazing! I also am a huge fan of any type of mac and cheese but it was so good!

PBJ&B with a Twist

"A Twist"

This recipe is a twist on normal peanut butter and jelly with an extra ingredient added in.  I had this inspiration for this when talking to a little girl I nanny for.  Sometimes when children are so little they have trouble handling a sandwich. This recipe may be thee most simple one I have ever done.  This particular recipe is a Peanut butter, Jelly and Banana Rollup!  Instead of bread I am substituting a gluten-free tortilla.  I was able to find a gluten-free tortilla recipe from Erika, who has her own blog called "A Little Insanity".  Halle gave me great feed back after trying these with her!  It is fun because she didn't even know they were gluten-free and can be used in many different recipes.

Heres what you will need:

2¾ Cups of Gluten Free Flour Mix
2½ teaspoons Baking Powder
1 teaspoon Salt
6 Tablespoons Palm Shortening
1 Cup Warm Water
Extra Gluten Free Flour for Rolling
Banana
Earth Balance Peanut Butter

First you will be combining the gluten-free flour with baking powder, salt & palm shortening.  Then add the 1 cup of water to this mixture.  You want to press this dough into a ball and set aside!

You want to prepare your skillet by putting it on your stove on medium heat.  Let it set there for maybe 5 minutes until turning it down to low heat and you can begin cooking.  You want to move the dough into your gluten-free flour and press it down into a disk shape.  When you move your "disk" onto the skillet you can cook it for 35-40 seconds.  There might be bubbles and that is normal.  When you see they are done you want to move them onto a moist towel or even paper towel!  It will trap in the moisture.

You now have your tortillas!  Spread your Earth Balance peanut butter, any type of jelly and slice up your bananas!

Photo Credit: Erika

"These tortillas are so moist!" -Halle, 10

Photo Credit: Erika

Inspiration

In my most recent post I have shared with you the testimonials of my favorite kiddos Addy, Ellie, Chris and their new baby Dominic!  Their mom is my cousin Jen.  She is my oldest cousin on my fathers side.  Our parents are brother and sister.  Even though I am much younger, and the youngest of that side of our family, I still love being able to see her children!  They are so great and absolutely LOVE their new baby brother.  Dominic is thee cutest and happiest baby.  Ellie is the little girl (5), who is gluten-free!  Jen has found that even though only Ellie suffers from this, she can incorporate it in everyones diet.  This was my ultimate inspiration for this blog!  I think it is so interesting that we are able to create meals without gluten.  Gluten is such a prominent ingredient, and I love that little Ellie doesn't feel different because she's allergic to that.  I am not fully sure if she realizes what is going on because she is still so young, but she loves helping her Mommy cook.  Chris, although only 3, knows what he likes and what he doesn't.  Jen said that starting her children at such a young age with this switch of being gluten-free is amazing because they don't know the difference.  I know what you're thinking, that might sound bad, but it's not!  This will help the transition Ellie will have when she is even older.  I love these kids so much! Here is a picture of them below, Mommy decided to opt out.

Ellie, Addy, Dominic, Chris

Cookies for the Cookie Monsters

I wanted to begin this post by asking who likes chocolate chip cookies, although I think the better questions is who DOESN'T like chocolate chip cookies! Growing up, my mom would always be baking chocolate chip cookies for my family and I.  This recipe looks incredibly great and I even got some nice comments from my cousins children about how yummy they are. She has 3 children and one new addition who was unable to give me any feed back because he's only 7 months old.  I will introduce you to this recipe then give you the great testimonials after!  I found this recipe from a magazine called Living Without Gluten Free & More.  These cookies are gluten, dairy and egg-free.

You will need:
1¾ cups + 2 tablespoons gluten-free flour
2 tablespoons golden flax meal
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup Spectrum organic shortening or butter or margarine of choice
¾ cups packed brown sugar
2 tablespoons white sugar
1 teaspoon vanilla
1½ teaspoons tapioca syrup or lecithin
¼-⅓ cup water
½ cup semi-sweet chocolate chips

When you begin cooking, you want to preheat your oven to 350 degrees and spray Pam on a cookie sheet. Then you can mix together flour blend, flax meal, baking powder and baking soda.  In another bowl, mix together shortening and sugars. Add vanilla and tapioca syrup and blend together.  Add the flour mixture and enough water until dough is all blended and not lumpy. Stir in the chocolate chips.

You want to drop the dough in dough balls onto the greased cookie sheet and pop it into the oven for about 12-15 minutes.

The kids had such a great things to say about it,

"I loved them because they were so warm and goooooey!" -Addy, 7
"I want to help you make them because I want to eat the dough!" -Ellie, 5 (Gluten-free)
"I loooove them." -Chris, 3

Hope you're kids love them as much as these kiddos did.

Pepperoni Pizza Casserole

Positive Effects of Being “Gluten-Free”

For many children and adults who deal with celiac disease, they are benefiting from this allergy of gluten.  Carolyn Hax, a writer for the Salt Lake Tribune, had a column sharing the experiences people have had with being gluten-free.  One mother said that at a very young age they found the celiac disease in their daughter.  Her daughter told her mom that either her or her dad had this disease also. She voiced that they needed to get on her gluten-free diet.  Her mother began to get on the same diet as her daughter, and her health skyrocketed! She had a nightly leg cramp that immediately went away as she began to stop eating things with gluten in them.  I have read that this is not always the easiest solution but sometimes people forget to try switching up their diet!

One recipe I love is this Pepperoni Pizza Casserole.  It is gluten-free as well as low carb.  It only takes about 20 minutes!

You will need:

-1 head of cauliflower

-Heavy cream

-Butter

-Pepperoni slices

-Mozzarella cheese

In a bowl microwave 2 tablespoons of heavy cream, 1 tablespoon of butter and cauliflower.  Once you microwave that, puree it, as well as 8 slices of pepperoni, ¼ cup shredded mozzarella.

You will then pour the puree into an 8x8 pan once it is smooth.  Cover this puree with ½ cup of mozzarella and place pepperonis on top. 

Pop it in the oven at 375 degrees for 20 minutes and you will have the delicious Pepperoni Pizza Casserole.

Pepperoni Pizza Casserole

4th of July Parfait

Happy Third of July!

It seems that although it is only the third, many people are busy lighting off fireworks, BBQing and spending time with friends and family.  The recipe I found is perfect after a BBQ while watching the sky light up with fireworks! My family has always had a tradition on the 4^th to grill out, jump in the pool, then light off fireworks at the end of the night.  There is always a vast array of desserts we have to choose from.  From brownies to cookies, the possibilities are endless.  I was trying to think of a dessert that is satisfying to the children and adults of our family, while also healthy.  This snack is not only healthy but gluten-free!

Children love the red, white and blue theme of the 4^th of July and this dessert plays right along with it!

You will need:

-Plastic Parfait/Champagne Glasses

-3 Boxes of Raspberries

-3 boxes of Blueberries

-2 boxes of Vanilla Cookies (Any type of cookie will work J)

-Whipped cream

Once you have your class you want to first add the berries.  Either blue or red.  After you add the desired berries you will then add some whip cream to distinguish among the other things.  You then can add the vanilla cookies.  After the cookies, add whip cream then put the other berries you didn’t use to start your glass.  You continue this pattern until you are to the top of the glass!  These yummy desserts will be a hit this 4^th of July!!

Have a fun and safe 4^th!

Gluten-Free: The Ultimate Clean Food Brand

Gluten-Free: The Ultimate Clean Food Brand

In this day in age, everyone is familiar with two things.  The term “gluten-free” and the magazine Forbes.  Marian Salzman is a Forbes contributor who recently talked of how the brand of gluten-free foods and food branding in general is a multimillion dollar industry.  Salzman targets personal branding in most of her posts.  I found this article so interesting because although this is an allergy children and adults deal with daily, it is also a whole market for brands to play off of.  The term “gluten-free” is hot right now, even for people who do not have this allergy.  Salzman speaks of how this gluten-free industry has brought “cookbook authors, lifestyle gurus and restaurateurs getting rich off our feeding frenzy to follow righteous diets (1).”   There was a study done by the NPD group that found one in four Americans believe that a gluten-free diet is good for everyone.  This trend is beginning to look past having the actual allergy and simply eating gluten-free for “clean eating” as Salzman states.  This sense of clean eating has created and formed different communities for these people.  From gluten-free, to paleo, to vegans.  You form these communities with those people who share this sense of clean eating with you.  Each has different characteristics.  Gluten-free is incredibly marketable because people think that it is strict and clean eating.  It is incredible that there are now restaurants that offer a gluten-free menu.  These places are profiting so much from this trend!

Below I attached the link!

Marian Salzman has very many interesting blogs, I suggest you check her out!

http://www.forbes.com/sites/mariansalzman/2014/07/02/gluten-free-the-ultimate-clean-food-brand/