Posts filed under ‘What else is there to eat?’
Gluten free, kid friendly, on the go, protein is HARD to come by so my husband came up with these:
Slightly Messy but Tasty and Cheaper Than Storebought Energy Bars
- ½ cup dry roasted peanuts (the ones I found were not salted but they could be)
- ½ cup sunflower seeds (no shells)
- ¼ cup flax seed
- ½ cup (or slightly more) flavored craisins- I found them in orange, raspberry, and blueberry at WinCo
- 4 cups Gluten Free Rice Chex (works better if you do not crush them)
- ½ cup Natural Creamy Peanut butter (be sure to mix the oils in beforehand)
- ½ cup packed brown sugar
- ½ cup light corn syrup
- 1 t vanilla
Mix first 5 ingredients together in a big bowl and set aside. Heat peanut butter, brown sugar, corn syrup, and vanilla in the microwave on high for 2 minutes. Combine ingredients until more or less evenly mixed with a scraper. Scoop mix into lightly greased 8×8 pan. Press into pan firmly with a metal or non stick flipper. Don’t be afraid to use some hutspa so that it will stick together. Let sit for 1 hour. Cut into desired size (10 bars in an 8×8 pan seems to work well). It may be necessary to form up bars with hands when removing from the pan (so this is not for those of you who are grossed out by a little stickiness). I cut them up and put them in snack bags to take camping with my kids.
Just in case you’ve been dying to know where I’ve gone… here I am in all my baby glory.
It’s no wonder I haven’t had time for two blogs. To keep up with the most recent events visit Blog Schmog.
As most of you know cooking is not my favorite thing to do but since the majority of our large family has to eat gluten free, some need dairy free and one needs several other dietary considerations, I don’t get out of it often. EXCEPT when my Hubby and favorite chef gets into the kitchen. I’m so blessed!
So, I posted the following question on a gluten free group I am a part of and got a ton of feedback. Would you like to add your two cents? We can keep this list going over the years and hopefully it will be a good resource for others as well.
Okay everyone, desperate times call for desperate measures.
The baby should be coming in less than five weeks and we’ve eaten up all the freezer meals I made in advance.
That’s what happens with six people in the house already!
Needless to say I’m tired of the same ol’ same ol’.
So, your mission is to post or link your all time favorite freezer meals.
Here are some of the ideas we have already come up with.
seasoned taco meat (not pre packaged seasoning/most has gluten)
broth for soups (noodle soup with easy homemade GF noodles, veggie soup, egg drop, chicken and rice, onion soup, beef stew with rice or potatoes)
freeze rice for meals or breakfast (with cinnamon/brown sugar)
season meat while fresh and freeze to put into a crock pot with carrots and potatoes
lasagna or no-noodle lasagna (one of my most popular recipes)
muffins (recipe linked below)
EDITED TO ADD:
burrito casserole (layer anything you would have in a burrito with corn tortilla’s and tomato sauce on top)
The Nourishing Gourmet had a similar post and tons of great ideas too.
A friend of mine was told she has irritable bowl syndrome. She wanted to try the gluten free diet to see if it relieves her symptoms. I’m no expert but I have had a five+ year struggle making gluten free, family friendly and PICKY eater friendly. 🙂 So here are some of my tips that don’t involve running out to the health food store and laying down a small fortune for a mini cart full of cardboard food. Though, I will say there are some things there I definitely splurge on from time to time that are delicious!
First things first. Write out your regular “go to” foods. What do you eat under stress? That’s a biggie because going gluten free is stressful… then replace them with something productive that actually sounds good so if for the time being it needs to be something not so good for you, give yourself some slack and go ahead and eat the ice cream! Girl, you know what I talking about. Just go easy and in time you will find a more suitable alternative. Don’t get all crazy on me now.
So, for example you eat a lot of meat and casseroles.
- Find casseroles with tortilla ingredients and tomato base instead of cream base.
- Meats are great, grill them in minimal marinade something like salt and lime instead of basting.
- Use hummus in place of creamy dressings if you need to cut out milk with gluten.
- Tempted to go for soups? Buy Amy’s broth and tomato soup in the box at Costco and use it to make home delightful home made soups.
- Are you in a time crunch? Pre-make a big batch of trail mix. Again, Costco has all kinds of nuts, berries and such. Most commercial trail mix has a large chance of being cross contaminated but if you make it yourself you can read every label.
- Chips get you into trouble? Go for corn chips or potato chips (carefully read the label for teriyaki or BBQ flavorings that might contain wheat)
- Crackers? There are some decent rice crackers available.
Having trouble reading labels? EDITED TO ADD… Here is a great post by one of my favorite Gluten Free Bloggers on this subject. Read the comments, there is a really helpful discussion going on over at Gluten Free Homemaker!
- Look first for the bold GLUTEN FREE usually located at the bottom of the ingredients box or sometimes scrolled across the front of the item near the title.
- Next check the allergen warning under the NUTRITION FACTS box. It usually says CONTAINS: egg, milk, gluten
- If that still checks out then scour the ingredients looking for hidden sources of gluten like malt or malt flavor, whole grain, spelt, barley, soy sauce, oats etc.
- Does the label say “processed in a facility that also processes wheat”? Skip it then, it’s not worth the chance.
- Remember Wheat Free is not Gluten Free
Do you have any other blind spots like… “I always cheat with a piece of toast in the morning.”
I’d say splurge on a box of gluten free frozen waffles at the health food store.
What else? I needed to remind myself of these simple ideas and get back to the “What CAN I eat” mentality instead of focusing on what I can’t eat. Thanks to my friend for this reminder.
Post those blind spots and we’ll brain storm!
My thinglets love this snack. With Chex now gluten free, it ‘s great to whip up when the sweet tooth hits. I snuck a batch last night after the thinglets went to bed so I didn’t have to share! Evil MOM 😉
What is your favorite 15 minute, gluten free snack. Healthy is great or not so healthy works for me too!
- chex cereal
- corn tortillas
- coffee (is that food?)
- chocolate (okay that’s better)
- rice cakes
- peanut butter
- green beans
- eggs (hard boiled, scrambled, omelets, green, “on a train”)
- sunflower seeds (careful of seasonings)
- hot dogs (read label)
- corn chips
- fruit snacks
- nuts (but not all trail mixes)
- red hots 😉
- apple sauce
- soup (some Progresso brand or homemade)
- jasmine rice
- sushi (most- but beware of soy sauce)
- cheese sticks (definitely a different food group than plain cheese)
- spaghetti sauce (read label, try Classico Brand)
- ice cream
- black beans
- pinto beans
- refried beans
- salad dressing (NOT asian dressings, most have soy sauce)
- rice noodles
- Reese’s (I had to counter all those veggies)
- melons (and I don’t mean the Hooter’s kind)
- french fries (if they are fried in a dedicated vat- and no it’s not the same as potatoes!)
- non wheat flour alternatives – sorghum, rice, tapioca, corn starch, buckwheat (technically a cousin to the rhubarb family), potato starch.
- pop (D.P, Coke, Pepsi translation for you non Northerners)
- fudge (some)
- gravy (if made with corn starch and drippings)
- Ahhh I’m stuck… oh how about berries
- tartar sauce (I don’t know about all but I think so)
- cereal that is simply the puffed grain ie. puffed rice (check label, kamut and durum are WHEAT)
- some brands of rice cracker
- nachos (okay people I’m running low on ideas)
- chocolate chips (did I already say that?)
- fruit smoothie drink (be careful with protein powders)
- hamburger patty’s
- salt and pepper
- crisco, butter
- creme cheese
- chick peas
- dried fruit (ha ha, not really another food but hey)
- alfredo sauce by classico (many have wheat as a thickener so beware)
So call me obnoxious 🙂 It took two days to come up with this list and I’m sure I’m missing key items. Do you have any to add? Maybe we’ll make a secone 100 list!
It took me almost a year and at least twenty terrible loaves (probably closer to 100), nearly as many that were edible but looked horrible and finally a successful gluten free bread recipe. Another few months to make it into something reproducible. Just because the stars all line up for that one wonderful loaf of bread doesn’t mean it can be done again and again!
I’ve been told that mine is the best gluten free bread ever! One of my customers reports that her husband has given up wheat bread in favor of my gluten free version.
Here are my tips:
Mill your own rice (and other grains) to save considerable expense.
Using a favorite recipe, mix the dry ingredients in advance to make a “big batch” version. I make a 4 loaf mix put that in a gallon zip loc bag in the refrigerator then every couple of days I make the loaves one at a time in my bread machine. Or you can save in gallon canning jars.
It is also possible to bake gluten free bread the conventional way but the best results require a 400 degree oven, an hour to rise and an hour to bake so I rarely have that kind of time or want to heat the kitchen like a … well an oven!
To make a gluten free loaf in a bread machine…
- Place wet ingredients in the bread machine first.
- Cover the liquids with dry ingredients.
- Make a depression in the dry ingredients and put the yeast in that (don’t let it touch the liquid)
- With gluten free bread choose the bread machine setting with the longest rise time.
- You will need to mix the ingredients at least once with a spatula during the mix cycle. Resist the urge to add flour.
- When possible remove the paddle (mixer in the bottom) after the mix cycle but BEFORE the first rise.
- At this point you should be able to leave it alone and wait for yummy, hot bread!
Whether you have a GF setting or not your best loaf will result if you do at least these two things… (mentioned above and expanded on here).
- Give your dough a little attention in the mixing stage. During the first 10 min most bread machines are warming and the next 20min or so is the mixing stage. During the mixing stage it will serve you well to take a spatula and scrape the sides once or twice. Gluten free dough is very sticky and wet it will never “clean the sides” like regular dough so you have to help it along. The dough should be the consistency of thick pancake batter. If it seems lumpy or if it does not stick to your spatula it most likely needs a tablespoon or two more water. If it is quite runny and falls right off the spatula when mixed you may need to sprinkle in more rice flour. But in general you should resist the urge to add flour.
- Remove the paddle: Bread machines have several cycles. One of the first cycles is mix, next is rise, then they go into a “knock down” cycle before the final bake stage. Since gluten free bread will only rise once you will want to remove the paddle before the knock down stage or the result will be a dense loaf. Once it is finished mixing you can remove the paddle by wetting a spatula and your hand, scrape most the dough away from the mixing paddle and then slip it off. Wet the spatula again (or your hand) and smooth the dough back into a recognizable shape 🙂 then allow your bread machine to complete your gluten free wonder undisturbed!
This is the dough as it mixes…
Here is what the dough should look like when it has finished mixing…
If you choose to bake your loaf you can spoon it into prepared loaf pans like this…
Spread the dough with a spatula until smooth like this…
Next allow to rise…
Then bake. Cover the bread with tin foil. Bake until the internal temp is around 180 or a toothpick comes out clean. To get a darker crisper crust brush with olive oil and remove the cover for the last 5 min.
Remove from the pan within 15min-20min of baking to avoid a soggy crust (even if you use a bread machine). Allow to cool, slice and serve.
Gluten free bread will usually only keep a couple days left out on a bread board covered with a towel. If you keep it in an airtight container it will last up to 1wk.
See I’m silly, do you suspect my serious compulsion? I have a compulsion for words and I love alliteration! 🙂
That aside, I spent the time it takes to brew my morning coffee swatting flies! Why flies you ask? My darling Thinglets can not resist the great outdoors but since mom doesn’t cook during the summer they also can’t resist multiple trips indoors for a snack. During the summer I slack in the eating and the cleaning department, I reserve most of my cleaning rampages for the dreary days of winter. Please pay close attention to the word MOST as I am not good at practicing what I preach!
The result is a summer slackin’ mamma, several snackin saps and a serious amount of smackin’ stinkin’ segmented sailing suckers!
Since I’ve been a regular participator in Linda’s weekly blog carnival, previously “What’s for Dinner Wednesday” I decided I couldn’t let down the troops so this week I don’t have a recipe but more of a slackers gluten free survival map!
Never fear though, I will be back soon with full tummy recipes since in the Northwest summer is but a passing fancy! We have guests this week and I plan to bring you my brother in law’s (Lil Sis’ Hubby) “Famous Fish Taco” recipe. So tune in next week!
In the mean time-
Gluten Free Goof’s Slacker’s Survival Map:
The first stop is my sock drawer! No I don’t have any science experiments brewing in there just a “treasure map” of sorts that helps me get my head out of the clouds when it comes time to eat! Food preparation is one area that I am somewhat of a procrastinator. I am not confident, I am picky and yet I have grand ideas that often flop (unless my hubby is helping- he is an uninhibited cook)! Sooo, it helps me to have a simple plan to fall back on and yet not be bound to!
Sounds much too complicated for FOOD! For crying out loud those six mouths are simply six pie holes!
After I have fished out my treasure map I wistfully make a paper airplane out of it and send it sailing off of the deck, past the pigs, the horses, and the vegetable garden where I am reminded there are numerous summertime treasures we don’t get to enjoy everyday! Second stop, garden of weedin where we get our veggies fix’!
If there is extra time and I want to impress the rats I might stop by the BBQ on the way back to the house and create a dish for the critics!
When there is no extra time my map ends up as fuel for the barbecue and I whip up my go to summer meal complete with Sweet Baby Ray’s drizzly grin!
Occasionally I forget the whole thing and let my seven year old create his own masterpiece!
So in case there is any question, my treasures are featured all over this page! No need for maps or compasses my husband and I have been thoroughly blessed with the four adorable children God has trusted us with!
3Sons are a heritage from the LORD,
children a reward from him.
4 Like arrows in the hands of a warrior
are sons born in one’s youth.
5 Blessed is the man
whose quiver is full of them.
They will not be put to shame
when they contend with their enemies in the gate.
Aaarg, I hope you’ve enjoyed this treasure hunt, come back next week for a seriously good installment of Linda’s new and improved “What Can I Eat That’s Gluten Free” and don’t forget to visit the others this week!