Catching Up

Sorry it has been over two month since I last posted.  Right after I began this blog, we lost our kitchen for about 7 weeks.  In June of 2012, our farm was hit by a tornado (6 weeks after we purchased it) and we needed to repair the floor which was falling due to storm damage.  During these weeks, I had a toaster oven that I borrowed from some wonderful friends (thanks Sarah and Dennis!), toaster, microwave and a crock pot.

Our kitchen first had the floor removed so the floor could be fixed.

One of the walls and the ceiling were also removed and replaced.

Eventually, the flooring, walls,and ceiling were replaced, cabinets reinstalled, and applicance hooked up!

We were both very excited to have a working stove in our house again when everything was reinstalled!

Prior to the construction, I prepared granola, date balls, scones, cookies and bread to have ready in the freezer.  We ate a lot of eggs and sandwiches, but below are some quick recipes that I used to survive those weeks!



Spicy Chicken and Rice
Ingredients:
3-4 Chicken breasts
2 cans diced tomatoes with chiles
2 cans black beans (drained and rinsed)
3 cups rice
Water

Directions:
Place 3-4 chicken breasts in the bottom of the crock pot.  Add rice, tomatoes, beans, and salsa.  Add enough water to cover everything (I used about 1 1/2 cups but added 1/2 cup more in the middle of the day).  Cook on high for 6 hours and serve.

**Note: I use the remaining rice mixture for the stuffed peppers recipe below.




Stuffed Green Peppers
I used the left overs from the Spicy Chicken and Rice (recipe above) and added 1 pound of browned hamburger and 1 24-ounce jar of salsa.

I removed the tops and seeds from the insides of the green peppers, softened them in boiling water, and added the beef and rice mixture.

I then placed them in the oven at 375 degrees for about 15 minutes.  (I added shredded cheese to my husbands since he's lucky like that!)

I served with GF chips and salsa.




Now that life is a bit normal again, we are able to get back into cooking.  One of my favorite suppers is as close to a Minnesota hot dish as I have found I'm able to enjoy.

Hamburger and Pepperoni Hot Dish
Ingredients:
1 pound of hamburger
1 package of pepperoni
1 green pepper (diced)
1 jar of pasta sauce (I use homemade to avoid the sugar)
1 box of rice elbow noodles

Brown the hamburger.  Precook the noodles.  Add the pepperoni, green pepper, and pasta sauce. to the hamburger.  Place the cooked noodles in a 9x13 pan and pour the hamburger mixutre over the pasta.  Cook in the oven about 20-30 minutes and serve.

Peanut Butter Cookies
2 cups peanut butter (I used sugar free)
2 cups Coconut Flour
2 cups Unsweetned Milk alternative (I used Almond)
1/2 cup Stevia
3/4 cup Beet Sugar
2 Tbsp. Molasses
2 Tbsp. Baking Powder
2 tps. Salt
4 Tbsp. Gluten Free Vanilla
1 cup almond flour

Mix all ingredients. Spoon by tablespoons onto a cookie sheet and bake at 350 degrees for 12-15 minutes.

Week 1: Some sweets and spice continued

Lunch and supper usually go hand-in-hand as leftovers from the night before become lunches for the next day or more.  I had two main success that provided a lot of leftovers and a few sweets to help get through the week.

Chicken Taco Soup:  I love my crock pot and my mom was an expert and "dump cooking."  I often look in the cupboards and just start adding ingredients based on what I find.  Here's my latest trial.

Ingredients:
3 frozen chicken breasts
2 cans of tomatoes with chiles
2 cans of black beans

Place all ingredients in the crock pot on high for four hours.  After about 3 hours, take out the chicken breasts, shred the meat, and place it back in the mixture.  After 4-6 hours, serve on rice.

I added sliced avacado on the top of my mix. My husband added some more salsa, cheese and sour cream (he can have dairy, lucky guy).

Chicken and Pineapple Kabobs:  Even though it is winter in Minnesota, my darling husband braved the weather so we could grill! He's awesome!

Ingredients:
3 chicken breasts
2 green peppers
1 yellow onion
Grape or cherry tomatoes
1 pineapple

Prepare all of the ingredients to limit contamination as shown below and then put on a metal or bamboo skewer.  If using bamboo, make sure to soak the skewer in water so they don't burn when on the grill.

Grill (or broil if you don't have a grill or want to stay inside) until the chicken is completely cooked.  Then enjoy!

Sweets are my weakness, so having to cook without cane sugar was difficult at first but below are my two favorite sweet recipes that are cane sugar free!

Chocolate Explosion Cookies or Bars: This recipe is adapted from Alisa's Chocolate Explosion Oatmeal Cookies. 

• 2 Cups Gluten Free Oats
• 1-2/3 Cups Almond Flour
• 2/3 Cup Cocoa Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 3/4 Teaspoon Salt
• 1 Cup Coconut 
• 1-1/2 Cups Beet Sugar
• 2 Tablespoons Ground Flaxseed
• 2/3 Cup Unsweetened Milk Alternative (I used coconut or almond milk beverage)
• 2/3 Cup Olive Oil (extra-light or regular) or All Vegetable Shortening
• 2 Teaspoons Gluten Free Vanilla Extract

Preheat your oven to 350ºF.

In a large-sized bowl, combine the oats, flour, cocoa, baking soda, baking powder, and salt.  Add the sugar, flax, milk alternative, oil, and vanilla. Stir or mix until smooth.  (I added some chocolate chips for my husband once and he thought they were too sweet, but we haven't had real sugar for awhile so adapt away!)

Drop the batter by the heaping spoonful onto your baking sheets. 

Cook for 10 minutes or until the tops are no longer shiny.

*I have also used this recipe to make chewy brownies by spreading them in a 9x9 pan or individual brownies by placing them in a muffin tin.  I can't show the entire tin as some were gone before a picture could be taken...oops!  One recipe made 20 cookies and 10 brownies if you want to try both.  I usually rewarm mine for about 15-20 seconds in the microwave..YUM!

Microwave Brownie (serves 1-2 but I"m not willing to share!): I love this recipe adapted from Stuff I Make my Husband.  It gives me a little bit of sweets without having to make an entire pan of brownies.

Ingredients:
2 Tablespoons of sugar free peanut or almond butter
1 Egg
2 teaspoons cocoa powder
1/4 teaspoon gluten free vanilla
2 Tablespoons maple syrup or honey
1-2 pinches of baking soda
Salt as desired

Directions: In a small microwave safe dish or ramekin, combine all ingredients until there are no lumps.

 

Microwave on high for about 60-75 seconds. Each microwave may have different results. If unsure, microwave for 10-15 second intervals and check each time.

Feel free to add some coconut milk whipped cream or enjoy as is!

Week 1 Breakfast: Some sweets and some spice

For the first post, I am sharing some of my normal meals and a few successes from this past week.

Breakfast: Most mornings I have granola with unsweetened almond or coconut milk, a baking good or something with eggs.

Simple Granola Recipe (makes about 20 cups; I have also cut the recipe in fourths): 

4 TB Vanilla

16 Cups Oats

1 Cup Canola Oil (Use only canola)

2 Cups Honey or syrup

1 or 2 Cups Sunflower seeds, pepitas, or other small seeds

1 or 2 Cups Coconut

Mix until it does not clump

Bake at 350 for 10 minutes and stir well. Repeat two more times.  Stir and let cool add raisins and/or craisins.

Once the granola has cooled, I put them in a Ball 16 oz Freezer Jar.  For breakfast, I just a unsweetened coconut or almond milk and enjoy.

Pumpkin Granola (Makes 4-5 cups): This week I also played with a recipe to use some leftover pumpkin puree I had in the refridgerator.

3/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon pumpkin spice
1/2 teaspoon salt
1/3 cup beet sugar1 Tbsp molasses
1/4 cup real maple syrup1 teaspoon gluten free vanilla4 cups gluten free oats
1 cup unsweetened coconut1 cup pumpkin seeds

Preheat the oven to 350 degrees. Mix the pumpkin, cinnamon, pumpkin spice, salt, beet sugar, molasses, maple syrup and vanilla.  Add in the oats, coconut and seeds and mix until everything is coated and combined.

Cover a baking sheet with parchment paper, spead the mix onto the baking sheet and bake for 20 minutes.  Stir and bake for another 20 minutes.  Once cool, store in your desired container.  I store it as shown above in the plastic freezer jars or in an airtight bag.

Almond Flour Scones: This is one of my favorite recipes adapted from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam.  There are probably my husband's favorite recipe.

2 1/2 cups of almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/3 cup grapeseed oil (I have also used Palm Oil Vegetable Shortening - Spectrum All Vegetable)
1/4 cup maple syrup
2 large eggs
1 cup of toppings (chocolate chips is you are able, 1/2 cup of cocoa, cranberries, frozen raspberries, etc.)*

Preheat the oven to 350 degrees. Line baking sheets with parchment paper.

In a large bowl, mix almond flour, salt and baking soda.  Add in oil, syrup, and eggs. Fold in toppings and mix.  

Drop the batter in about 1/4 cup drops.  Bake for 12-17 minutes or until golden brown. Let cool.

 

*Homemade gluten, dairy, sugar, and soy free chocolate chip recipe can be found on Coconut Mama's blog.

Egg Muffins (makes 12):  I have seen a lot of egg muffins on Pinterest but all seem to have ingredients that I cannot have so I decided to experiment.  Here are the results that even my husband has been enjoying all week!

12 eggs
Chopped meat and vegetables (I prefer about 1 cup diced honey-sweetened ham, green onions, green peppers and tomatoes)

Preheat oven to 375 degrees.  Spray muffin tin with nonstick cooking spray (I use coconut oil cooking spray).  I have tried muffin liners as shown in the picture but they stick to the paper, so I would recommend using a spray.  Mix your toppings and place them in the bottom of the muffin tin until about half full.  Add beaten eggs over the top and mix slightly.  

Bake 20-30 minutes.  Eggs can be refridgerated for about 1 week or frozen.  Microwave for about 30 seconds from thawed state.

All of these are great breakfast options to grab and go or enjoy at home!  Sometimes I enjoy them for lunch also!

All the best, 

L.

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Welcome to my blog!

Welcome to Lavyne's Lessons!  A few months ago my food allergy list expanded from gluten and dairy allergies to also include corn, soy, potato, cane sugar, banana, apple, blueberry, blackberry, caffeine, and some food dyes.  Being a dairy farmers daughter and an agriculture educator, I receive a lot of questions from those that know me and my beliefs about food.

Based on this discovery, I have obviously made some changes to what and how I eat.  I am often asked if there is anything left I can eat.  I am choosing whole foods and do not each much of anything that has been changed from how the farmers grew it.  We have a home garden and freeze what we can to be used throughout the lovely Minnesota winters.  I am hoping this blog helps others out there with food allergies to see how many options are still out there are are delicious!

Some basic substitutions and products I often use are:

• Almond Flour (The best deal and product I have found: http://store.honeyvillegrain.com/)
• Coconut Flour (Mama's Coconut All Purpose Blend - Subscribe and Save on Amazon.com)
• Gluten Free Oats (http://glutenfreeoats.com/)
• Homemade vanilla (lots of recipes available online)

Some additional key things I keep in stock:

• Almonds
• Almond butter
• Almond Milk
• Beet sugar (Now Foods brand on Amazon)
• Canned Tomatoes
• Coconut
• Coconut Cooking Spray (Kelapo is soy free)
• Coconut Milk
• Coconut Oil
• Dried and Canned beans
• Eggs
• Fresh fruits and vegetables (based on season)
• Honey
• Maple Syrup
• Natural peanut butter (no sugar added)
• Rice
• Salsa

Each weekend I try to prepare foods for the week that I can grab and go for breakfast and lunch.  I hope to post each week with recipes to help those like me find delicious food!

All the best,
L.