tag:blogger.com,1999:blog-54352609218072612972024-03-12T22:59:07.532-04:00GFCF on a BudgetCome follow my family's journey on the gfcf diet...for cheap!Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-5435260921807261297.post-60131389430764818482013-05-25T13:13:00.001-04:002013-05-25T13:13:39.163-04:00Garlic Chicken LinguineThis recipe is one I adapted from an allrecipes recipe I found. I made it gluten free by using gluten free pasta (Tinkyada brand is by far the best out there) and I adjusted the veggies to that of me and my familys liking. Please do not be afraid of the amount of garlic in this recipe. I did not changed that part of the original recipe. I was terrified to try it but the reviews were good. I proceeded to make it with the full amount of garlic and I am so glad I did. Try it first before you adjust and just go with it. You won't be sorry. This is the best pasta dish I think I have ever had!<br />
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1 package fettuccine style gluten free pasta (I used Tinkyada)<br />
1/2 cup extra virgin olive oil<br />
10 cloves garlic, pressed<br />
3-4 carrots, peeled and shredded (I like to shred in my food processor)<br />
3-4 cups broccoli florrets<br />
6-8 ounces cooked chicken (mine is usually shredded)<br />
3 tablespoons Bragg's liquid amino's (can use soy sauce or coconut amino's to avoid soy)<br />
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Heat water to a boil and add pasta. While that is cooking, steam the broccoli. Also while that is steaming, heat the olive oil and garlic in a skillet. Don't let it boil. You just want it warmed so the garlic infuses into the whole amount of oil. At the end of heating the oil and garlic, stir in the chicken, carrots and Bragg's to heat the chicken and soften the carrots. Drain the pasta. In a large serving bowl, combine the pasta, broccoli and oil mixture. Serve and enjoy!Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-28307400989329704222012-05-29T11:07:00.000-04:002012-05-29T11:07:29.331-04:00Best Pancakes ever!I'm always looking for a better pancake recipe...and thankfully many of my friends send recipes for all kinds of gluten free recipes my way. A while back I was sent a link to a pancake recipe. I looked at it, thought it had some good bones to it, and filed it away as a recipe to play with. Well, I got around to playing and the end result was fantastic and is my new go to recipe for pancakes! I made some substitutions, additions and subtractions from the original recipe and what I came up with is so yummy. They are thin pancakes and it makes a ton, but we eat any leftovers for breakfast or lunch the next day even and they're still really good. Enjoy!<div>
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1 1/3 c. rice flour (I use brown but I'd imagine white would work too)</div>
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2/3 c. sorghum flour</div>
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5 T. tapioca starch</div>
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1/2 c. potato starch</div>
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1/4 c. sugar</div>
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2 1/2 t. baking powder</div>
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3/4 t. baking soda</div>
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3/4 t. salt</div>
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3.4 t. xanthan gum</div>
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3 eggs</div>
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1/4 c. light tasting olive oil (or other light oil)</div>
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3 c. milk (I use almond but any milk, cow or otherwise, should work just as well)</div>
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<br /></div>
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Mix all the dry ingredients in a large mixing bowl. Add in wet ingredients and combine. Pour 1/4 cupfuls onto hot, greased skillet or griddle. Cook until bubbles are formed then flip and cook until browned nicely on both sides. Eat and enjoy!</div>
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<br /></div>Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-60962154781430658932011-10-22T21:49:00.003-04:002011-10-22T21:58:58.718-04:00Slow Cooker White Chicken Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmSkERuS9qsdiV1w2-0tH7gkQVxQUOeLt9lNQU9wJlECOZD6GKZo2P60LmClkug8i0ZPnEBHXauIsrQ1kRGtEtciZtDeiLuCklJ-eJ3OZzj1-tsfOjHmWCMGHF4nYAO4b-SY1iol_re8/s1600/017.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmSkERuS9qsdiV1w2-0tH7gkQVxQUOeLt9lNQU9wJlECOZD6GKZo2P60LmClkug8i0ZPnEBHXauIsrQ1kRGtEtciZtDeiLuCklJ-eJ3OZzj1-tsfOjHmWCMGHF4nYAO4b-SY1iol_re8/s320/017.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5666501216691591298" /></a><br />I found the original recipe of this on a blog that linked to Betty Crocker's website. I made some ommisions, additions and adjustments and came out with my own white chicken chili that is healthful, flavorful and just perfect for the upcoming winter weather. Best part is that it's a slow cooker meal so put it all in before the day gets started, add the last few ingredients a few hours later then a few more hours later you've got a soul warming, delicious chili. My husband and both my boys just love this recipe.<br /><br />1 pound dried great northern beans<br />2 c. frozen corn<br />1 c. chopped leeks (you can sub onions but we can't have onions in our house)<br />1 1/4 t. cumin<br />1 t. paprika<br />1 t. dried oregano<br />1 t. dried cilantro<br />1 1/2 c. cooked, shredded chicken (I use chicken left over from making broth)<br />2 c. chicken broth<br />salt to taste<br /><br />Soak beans overnight (I soak them in my crockpot). In the morning, drain and rinse then put in the crock pot. Cover with water until water is about 1 inch above the beans. Add in corn, leeks, cumin, paprika, oregano, and cilantro. DO NOT ADD SALT! If you add salt or salt containing ingredients (like the broth) before the beans are fully cooked they will NOT get tender. Cover and cook on high heat for 4-5 hours. I have found that beans cook much better in the crock pot on high but if you must cook them on low you'll need to cook them for 10-12 hours as 8-10 hours on low isn't enough to get them fully tender. Do not worry about adding water during cooking. It may look like it needs it by the end but you will be adding more liquid so please refrain from adding more water unless your beans are really starting to look burnt. When the crock pot beeps at the end of the 4-5 hours, add in broth and chicken plus salt to taste. Stir it all up then cover and cook on high for another 2 hours. When it beeps, it's done so serve and enjoy!Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-82050700734662648062011-09-16T22:44:00.003-04:002011-09-16T22:51:15.988-04:00Hamburger Skillet CasseroleAt the request of a friend, I'm posting a recipe that originally came out of a gluten free cookbook with many changes to make it an easy, flexible, one dish meal that tastes great even on a reflux, GFCF diet! The seasoning measurements are estimates as I have never measured what I use just sprinkled it in until it smells nice and tastes fabulous :)<br /><br />1/2 lb ground beef<br />8 oz gluten free pene pasta (for this I use De Bolles brand)<br />roughly 2 cups of veggies, fresh or frozen (I've done both ways and use any number of veggies)<br />3-4 cups of broth, any kind will do and the more you use the stronger the flavor (I've even used chicken broth with beef before and it tasted great still)<br />water to finish covering pasta<br />1 t. cumin<br />1/2 t. paprika<br />1/2 t. poultry seasoning<br />1/4 t. ground ginger<br />salt to taste<br />1 T. cornstarch dissolved in cold water for thickening<br /><br />Brown the beef in a large skillet (I actually use my wok). Drain, rinse and return to pan. Add in pasta, seasonings and broth. Add water until the pasta and veggies are completely covered. Boil until pasta is tender and fully cooked. The dish will have thickened and sometimes it's thick enough as is but if you'd like to make the broth more like a gravy then stir in the cornstarch and water mixture to thicken before serving.Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-12542646825574469232011-09-12T19:24:00.005-04:002011-09-12T19:30:00.835-04:00Non traditional Red beans and RiceSo without onions, peppers and garlic I wasn't sure how exactly to use red beans for red beans and rice, but I had some on hand and wanted to give it a go. What I mixed up came out really delicious and is something I will definitely be making again!<br /><br />1 pound dried red beans, soaked overnight<br />1 1/2 t. paprika<br />1/2 t. cumin<br />1/2 t. dried cilantro leaves<br />1/2 t. dried oregano<br />1 t. dried basil<br />1/2 pound ground turkey, browned<br />3 bay leaves<br />3 carrots, peeled and sliced<br />1-2 stalks celery, cleaned and sliced (I used one but I'm not a huge celery fan)<br />water<br />salt to taste<br />cooked brown rice, enough to feed your family<br /><br />Put the soaked beans in a stock pot and cover with water. Add all the ingredients except salt and rice. Bring to a boil, then turn down and simmer for a few hours until the beans are good and tender. Watch the water level. I had to add a little here and there to keep them hydrated. After the beans are completely tender, let boil until the water thickens and add salt to taste. Serve over brown rice and enjoy!Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-64173715481948544152011-08-22T21:39:00.002-04:002011-08-22T21:45:11.856-04:00Black Beans and Rice...made for refluxSo we have made some major diet changes recently on top of GFCF due to my sweet little engineer's reflux which has never gone away (diagnosed at 6 weeks) and never been under control. Due to that, we can't eat garlic, onion, peppers or many more things which means most of my recipes are no go's. I decided to make black beans and rice without the use of onions or garlic (staples in the past) and here's what I came up with. It was a big hit and you can make it vegetarian or with meat (we'll be using it both ways in our house). I didn't measure the spices though so the amounts below are just guesses, adjust as desired.
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<br />1 pound dried black beans
<br />1-2 teaspoons cumin
<br />1/2-1 teaspoon black pepper
<br />1-1 1/2 teaspoons paprika
<br />1/2 cup leeks, chopped and cleaned
<br />salt to taste
<br />cooked brown rice
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<br />Soak beans overnight the night before you want to cook them. Drain liquid in the morning. Put beans in the crockpot and cover with water. Add cumin, pepper and paprika. Cook on high for 4 hours (or low for 8 hours). Add leeks and salt to taste then cook on high for 1-2 more hours (or 2-4 hours on low). Serve over brown rice. Super simple, super tasty!Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-8055679805481981002011-06-24T13:04:00.003-04:002011-06-24T13:13:47.462-04:00Vegetarian Crockpot Taco SoupMy family is trying to cut back on our grocery budget so my husband has agreed quite willingly (surprises me every day I tell ya) to cut back on meat. This recipe is one that made him think he can cut meat down to just 2-3 times per week. I made it a little on the mild side as I don't do spicy and my boys are little and won't do spicy either so my beloved added tabasco sauce and cayenne pepper to his bowl to add some heat. You are welcome to make it hotter or keep it mild. Whatever your tastebuds desire :)<br /><br />1 1/2 c. dried pinto beans--soaked, drained, cooked, drained again<br />1 1/2 c. dried kidney beans--soaked, drained, cooked, drained again (I did the soaking and draining and such of both types of beans at the same time in the same pot)<br />2 c. frozen corn kernels<br />1 14.5 oz can diced tomatoes, juices included (don't drain)<br />1 can Rotel, juices included<br />3-4 cups water depending on how much broth you want<br />2 t. chili powder<br />2 t. onion powder<br />2 t. cumin<br />1/2 t. garlic powder<br />1/2 t. salt (more to taste when done if needed)<br />cayenne pepper to taste (optional)<br /><br />I soak and cook the beans (I did mine in the same pot together) before hand. Add all ingredients to the crockpot. If you want you can use 2 taco seasoning packets instead of the individual spices but I use half the amount of each spice for my own taco seasoning so I doubled it to equal 2 packets. Cover and set on low for 9 hours (or high for 4.5 hours). It is amazing and full of flavor! You can cut back on the beans and add some meat if you like as well. If you can eat dairy, go ahead and top with some cheese. You could also add tortilla chips to the bowl when serving for a nice garnish and tasty addition. It's flexible and delicious. Enjoy :)Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-8192572224878172192011-06-13T20:51:00.003-04:002011-06-13T20:58:17.247-04:00Yellow RiceI've tried to make a yellow rice similar to the Vigo brand mix I used to buy in the store (until I looked at the ingredient list). It's never worked out and my beloved husband adores that stuff. Well, tonight I got it right! Praise the Lord! Here's the fruit of my labor.<br /><br />2 T olive oil<br />1 small to medium onion<br />1 bell pepper (I used 1/2 red, 1/2 green)<br />3 cloves garlic<br />2 c. brown rice<br />1 1/2 t. turmeric<br />1 t. cumin<br />1/4 t. cayenne pepper<br />5 c. broth (or water and bouillon)--but use the amount needed based on your brand of rice<br />1 chicken breast<br />salt to taste<br /><br /> Heat up the oil in a pot. Chop the onion, garlic and peppers (I use my food processor for this step) and add to oil. Saute until onions are translucent. Add in the brown rice and toast the rice about 5 minutes. Add in turmeric, cumin and cayenne pepper coating the rice. Add broth (or water and bouillon which is how I make it) and bring to simmer. Cover and cook until broth is absorbed. While the rice is cooking, boil a chicken breast. When cooked through, remove from water and shred with two forks. After rice is done, mix in shredded chicken and salt to taste. Serve and enjoy! You can also use beef or beans with this too or use it in taco's or enchiladas or burritos. It's very verstaile.Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-37913387632314772632011-02-10T14:54:00.002-05:002011-02-10T15:03:43.768-05:00Chicken and Vegetable SkilletI started making this dish off a recipe but the final product was pretty different from what was on paper and really delicious! So here's the recipe how I made it and how my family loved.<br /><br />1 tablespoon ghee or olive oil<br />2 boneless, skinless chicken breasts, cut into cubes<br />2-4 cups broccoli florets (I used 2 fresh broccoli heads cut into florets)<br />3 carrots, peeled<br />1/2 large onion<br />1/2 red bell pepper<br />1 1/2-2 cups water<br />1 teaspoon bouillon (I used Better than Bouillon brand so adjust based on your brands directions adding enough to make the above water into broth)<br />1-2 teaspoon seasoning blend (I used McCormick's perfect pinch Carribean Jerk but whatever you have or like will do)<br />1 tablespoon cornstarch dissolved in 1 tablespoon water<br />2 cups uncooked brown rice<br /><br />Begin by cooking the brown rice according to the instructions on the package. I added bouillon to the water as well for added flavor but you don't have to. While the rice is cooking, heat the ghee (or olive oil) in a skillet. Add in the cut up chicken. While the chicken is cooking I cut up my broccoli. If yours is already cut up just add it once the chicken is browned. Add in the water and bouillon once you add the broccoli. While that is cooking on low to medium heat (medium to medium high for non stick cookware), add the carrots, onion and bell pepper to a food processor and "chop" to desired texture. I like mine a little more finely cut so the kids don't complain as much or pick it out but it can be as coarsely chopped as you'd like. Add that to the skillet and stir. Let simmer covered until veggies are crisp tender. Add the cornstarch and water mixture and let boil until thickened. Serve veggies over your now cooked brown rice for a delicious and healthy meal :) It's nice and colorful too!Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-70372528877631700282011-01-17T19:21:00.004-05:002011-01-17T19:29:17.891-05:00Chocolate Banana BreadThe best part about this banana bread (other than the chocolate) is the fact that it's made with honey and NO white sugar!!! It's a delicious dessert you won't feel guilty eating or feeding to your family. Score 1 for mom! I found the original recipe on a blog I'm having trouble getting to lately so no link to the original but I made a few changes (including getting rid of the white sugar) and this is what I've come up with. I make it with teff flour (super delicious and super healthy) but you can sub a different gluten free flour if that's what you have.<br /><br />2/3 c. brown rice flour<br />1/3 c. tapioca starch<br />1 c. teff flour<br />1 t. baking soda<br />1/2 t. baking powder<br />1/2 t. salt<br />6 T. cocoa powder<br />2 t. cinnamon<br />2 eggs<br />1/4 c. applesauce<br />1/4 c. light tasting olive oil (or any light tasting oil)<br />1 t. vanilla extract<br />3 overly ripe banana's mashed<br />2/3 c. honey (raw, local preferred)<br /><br />Preheat the oven to 350 degrees. Grease a large loaf pan and set aside. In a medium bowl mix together all the dry ingredients. In another medium to large size bowl, lightly beat the 2 eggs. Add in the remaining wet ingredients and mix well. Stir the dry ingredients into the wet 1/2 at a time. Pour into prepared pan and bake for 1 hour. After cooling for about 10 minutes transfer to a wire rack to cool completely. Slice and enjoy!Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-63957260613624197862010-11-18T14:25:00.005-05:002011-03-01T11:19:33.421-05:00Black Bean SoupI've been trying different black bean soup recipes lately and none have been all that great. I decided to try another one a few days ago and well, the final product was not a whole lot like the original. I did use some of the spices in different measure but added a lot of my own flavors to it and you know what, my family loved it. My kids ate it up, I thought it was great and my meat adoring husband thought it was wonderful. It's a definite keeper of a soup for a cheap meal on a cold day.<br /><br />1 pound dried black beans<br />1/2 large onion<br />5 cloves garlic<br />4-5 carrots, peeled<br />3 potatoes, diced (I do not peel mine but if you want to it would be fine)<br />1 8 oz. can of tomato sauce (if you like the texture of tomatoes you can use chopped tomatoes instead)<br />1/2 tsp cumin<br />1/2 tsp chili powder<br />1/2 tsp liquid smoke (I used hickory flavor but any will do)<br />1 tsp paprika<br />1 tsp oregano<br />1 tsp basil<br />1 bay leaf<br />salt to taste<br />7-8 cups water<br />2 tbsp chicken flavored bouillon (I used better than bouillon brand)<br /><br />Soak the beans overnight. Drain. Add beans to a stock pot and add the water. I put my onion, garlic and carrots in a food processor to chop but you can do it by hand. Either way, add the veggies and potato as well as all the spices (except for the salt and bouillon) and liquid smoke. Bring the soup to a boil then reduce the heat and simmer until beans are tender and soup begins to thicken (about 2-3 hours). Remove bay leaf and discard. Add salt to taste and the bouillon, serve and enjoy! <br /><br />Just a side note...the reason you add the salt and bouillon at the very end is very simple but something a friend of mine just enlightened me about. Salt causes the beans to NOT become tender so you must add it at the very end. The bouillon is very salty which is why it also must be added at the very end. Anything salty will inhibit your beans from becoming a nice tender texture.Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-2616161764176185132010-11-08T13:09:00.002-05:002010-11-08T13:19:38.787-05:00"Creamy" Potato SoupI LOVE LOVE LOVE potato soup and have tried numerous recipes to hit the spot but once going gfcf I thought my potato soup days were over and it made me quite sad. Daddy Fox is quite the soup lover and it's starting to get chilly here (yes even in Florida we get a chill) so I began to hunt once more for a delicious potato soup recipe that was somehow creamy yet totally dairy free. I ended up taking one recipe and building off of it to make my own perfectly delicious potato soup and it's oh so good! I never thought I'd eat such warming, comforting, most importantly creamy potato soup again.<br /><br />8 cups water<br />1 heaping tablespoon better than bouillon chicken base (I use organic, it's way better)<br />3 pounds potatoes diced (you can peel them but I don't)<br />7-8 cloves of garlic<br />1 medium onion<br />3-4 carrots, peeled and chopped<br /><br />In a stock pot, place about 3/4's of your diced potatoes and cover with the 8 cups of water. Turn the burner on med-high heat to begin warming while you prepare the remaining veggies. I like to place the whole garlic cloves, the entire onion (quartered) and the carrots (peeling and cut into 3-4 pieces each) into a food processor and chop them all together at once then add to the pot but you can chop them individually and add them that way too. When the water gets warm (but before it's boiling), stir in the bouillon. Once the soup is boiling, reduce the heat and simmer until potatoes are soft. Using an immersion blender, blend until the soup is mostly pureed. Add the remaining potatoes and simmer until potatoes are soft. Serve and enjoy on a crisp, cold evening! (Well any evening will do but the colder the better).<br /><br />***Tip for peeling garlic: A friend of mine told me this tip about peeling garlic and I will probably never go back to garlic powder again. Take a knife and lay it flat on the clove of garlic (not so that it will cut the clove, lay it on the flat side of the blade). Smash the blade onto the clove with your hand. The clove will crack and the peel will slide right off!***Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-49485044908674349022010-11-01T21:33:00.001-04:002010-11-02T21:06:07.169-04:00Veggie Stir FryI've been playing around with vegetarian dishes lately. We've cut back on meat since it's quite expensive and well, not exactly the healthiest thing you can eat. It has it's place in my family's diet I'm just not convinced it's place is a daily spot on the dinner table. My husband, however, is a carnivore of carnivore's and could eat meat at every meal of every day! Finding veggie meals that he genuinely enjoys is no easy task but after this stir fry, he was licking his plate clean! Score 1 for momma Fox! <br /><br />olive oil (or sesame oil for a more Asian flavor, I just didn't have any)<br />4-5 carrots, peeled and sliced<br />2 leeks, chopped (greenish white parts only)<br />2-3 broccoli crowns cut into florets (yeah, my family LOVES us some broccoli)<br />2 cups uncooked brown rice<br />5 1/4 cups water<br />1/2 Tablespoon better than bouillon (veggie for a truly veggie dish, I used beef flavor and spend a little extra and get organic, the ingredients are way better)<br /><br />Sauce<br />1/4 cup honey (raw, local is the best)<br />1/4 cup gluten free soy sauce (you could also use Bragg's amino's instead which I will try next time...never had it but I've been told it tastes exactly like soy sauce)<br />1/4 teaspoon ground ginger<br />1/2 teaspoon garlic powder (you could use 1-2 cloves garlic added into the veggies while stir frying too but I was lazy when I made it)<br />1-2 teaspoons cornstarch (depending on how thick you want your sauce)<br /><br />Cook the brown rice in the water with the bouillon added (you may need to adjust the water amount based on how your brand of rice cooks). While the rice is cooking, use just enough olive oil to stir fry all the veggies (broccoli, carrots and leeks) until just crisp tender and perfect. In a small bowl combine honey, soy sauce, ginger,garlic powder and cornstarch. You can adjust spices to your liking at this point. Add sauce to stir fried veggies and heat until thickened. Serve veggies over brown rice. My kids and husband ate this stir fry up really fast and asked for more! It is amazing. You've got to try it!Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-18640603268348084482010-10-04T14:48:00.002-04:002010-10-04T14:58:52.091-04:00Progress!A few weeks ago my little engineer had his 3 year well check. I seriously cannot believe it's been 3 wonderful years since the Lord graciously gave him to my husband and me. It's been 3 years with plenty of ups and downs and the challenges are changing constantly but I love it and wouldn't change a thing! We've been gfcf for one year now and I refuse to challenge the diet until his bloodwork comes back normal so we sent for labs again. To give you an idea of what I'm talking about here I'll do a little explaining. IGE antibodies indicate a true allergy such as one that would lead to anaphylactic shock and a positive test at an allergist office. My little engineer doesn't have that kind of reaction to gluten or casein (praise the Lord!). My guy has an IGG response. His body attacks the gluten and casein proteins when he eats them much like your body attacks a cold virus. His body attacks gluten and casein and creates IGG antibodies as his body makes antibodies for viruses he comes in contact with. This kind of reaction can lead to all kinds of symptoms which for him include chronic yeast infections, eczema, diarrhea, and some behavioral issues. For a normal person, IGG antibody levels for casein are less than 2. My precious boy had antibody levels of 28 last year when they tested him which was in the severely high range. This year his levels came back at 5.6!!! Even better is his gluten antibodies. Normal people register antibody levels of less than 11. Last year his antibody levels were so high we didn't get an actual number. The labs came back saying more than 100 so really it could have been 101 or the highest number you can imagine. This year they came back at 14!!! How awesome to hear! We've taken the offending proteins out of his diet which has allowed his body to handle the antibody load it accumulated the first 2 years of his little life. Both levels are still slightly high so we are continuing to remain gfcf without a challenge. We will run labs again next year then go from there. We are hopeful that his little body is busy healing itself with this break from gluten and casein and that one day he'll be able to enjoy gluten and casein foods in moderation but for now, gfcf we remain :).Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-1665021586580445482010-09-06T18:01:00.002-04:002010-09-06T18:12:40.209-04:00Crock pot Vegetarian Baked BeansI've been making a lot of things from scratch lately. Well I should say I've been doing that more and more than I already was recently :) I found a recipe for crock pot baked beans and made it. It was decent however it needed work. After some tinkering with ingredients and adding some of my own I am pleased with the creation. I served these baked beans at my sons third birthday party where everyone was very pleased with them...I even had requests for the recipe :)<br /><br />1 pound dried beans (I used great northern but any white bean should work)<br />3/4 c. molasses<br />1/3 c. honey<br />water to cover beans<br />onion powder to taste (or you can chop up one medium onion)<br />1/4 c. mustard<br />1/4 c. ketchup (I make sure it's high fructose corn syrup free)<br />Tabasco hot sauce to taste<br />salt to taste<br />2 tablespoons potato starch dissolved in water<br /><br />Soak beans overnight. In a pot, boil beans in water for 1 hour then drain. Put beans in crock pot. Add in molasses and honey. Add just enough water to just cover the beans. Add onion powder (or chopped onions) to taste, mustard, ketchup and Tabasco and salt to taste. Stir it all together, cover and cook on high for 4-5 hours. When beans are done mix potato starch in small amount of cool water and add to beans stirring until thickened. <br /><br />These beans are so delicious! You will keep coming back for more and so will all your family! My boys could eat this all day if I'd let them and I don't feel bad serving it...no refined sugar and loaded with healthy protein!Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-51086113773482287382010-08-02T16:09:00.003-04:002010-08-02T16:14:19.047-04:00Honey Kissed Blueberry MuffinsRecently I purchased a gallon of raw, local honey to start cutting back my family's intake of refined white sugar. My first successful recipe was an adaptation of the blueberry muffin recipe found <a href="http://foxeshaveholesjax.blogspot.com/2010/06/fabulous-blueberry-muffins.html">here</a>. The changes were small but by using only honey instead of white sugar and also using the Whole Foods brand of rice milk (which is NOT sweetened with sugar but with rice syrup instead) I created a recipe that is 100% naturally sweetened and a muffin I feel GREAT about feeding my kids and for eating myself! The whole dozen was gone before my family even left for church on Sunday :)<br /><br /><br />1 cup brown rice flour<br />½ cup millet flour<br />½ cup tapioca starch flour<br />1 tablespoon baking powder<br />1 teaspoon baking soda<br />¾ teaspoon xanthan gum<br />¼ teaspoon salt<br />½ teaspoon cinnamon<br />1 ½ cups unsweetened fresh blueberries<br />½ cup milk <br />¼ cup oil<br />¼ cup applesauce<br />1/3 cup honey (preferably raw, local honey)<br />2 large eggs<br />½ teaspoon pure vanilla extract<br /><br />Combine dry ingredients in large bowl with wisk. Add blueberries and toss until coated with flour. In medium bowl, combine milk, oil and applesauce with wisk. Add in honey, eggs and vanilla. Mix well. Add wet ingredients to the dry. Stir gently with spatula until just combined. Spoon into greased muffin tin. Bake at 350 degrees for 20-25 minutes.<br /><br />You will not be able to eat just one and you don't have to feel bad about it!Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-349367821609793402010-07-21T15:16:00.003-04:002010-07-21T15:29:33.427-04:00Bean Quesadilla'sSo I had many requests for this recipe after posting about it on facebook. Sorry it's taken so long to get around to posting about it but here it is. It is not finished and I will probably come back and edit this recipe a few more times since I've only made this once and it really was just something I pulled out of my head, but here's what I have right now.<br /><br />I HIGHLY recommend getting a tortilla press if you ever want gfcf flour tortilla's. I've not tried the store bought ones but I have tried corn tortilla's (which can be bought at any store gfcf) and my family hates them. That started my search for a good homemade tortilla. I take no credit for the recipe found <a href="http://myaspergersgirl.blogspot.com/search/label/tortillas">here</a>. I made the rice flour version with brown rice flour. The only change is I used sorghum flour instead of chickpea because I do not like the taste of bean flours in my food. I prefer to get my beans in other ways :). Follow her recipe for the tortilla's you will need for the quesadilla's.<br /><br />For the filling:<br />1 can fat free refried beans (check labels as not all are gfcf but I don't remember which brand I used...maybe Old El Paso?)<br />1 cup of prepared dried beans<br />1 cup of prepared brown rice<br />1/2 to 1 cup frozen corn kernels, heated<br />1/2 large onion, chopped<br /><br />Taco Seasoning:<br />1 teaspoon onion powder<br />1 teaspoon chili powder<br />1 teaspoon cumin<br />1/4 teaspoon garlic powder<br />1/4 teaspoon salt<br /><br />I like to cook the onion with the rice while it's cooking as I don't care for raw onion but you don't have to make it that way. When preparing the rice, add in the taco seasoning mix for flavor. (Side note: the taco seasoning mix can be added to browned meat with 1/2 cup water and simmered down to make excellent taco meat filling that tastes just like taco seasoning packets at the store but without all the chemicals and preservatives) Combine in a large bowl the rice, corn, black beans and refried beans. Mix well enough so the refried beans can act like the glue that cheese would be if making traditional quesadilla's. Fill tortilla's with some bean mixture and heat on skillet at medium heat until heated through and the tortilla is slightly crispy on both sides. Serve with whatever condiments your family likes such as salsa and guacamole. My little monkey ate these up so fast and loved having the extra filling for lunch the next day. My carnivorous husband could have sworn there was meat in these too which there isn't and I love that I can make him a hearty veggie meal he LOVES!Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-79301743721839177162010-07-17T11:26:00.002-04:002010-07-17T11:34:45.090-04:00Dried BeansBeans are super healthy for you...low in fat and high in fiber and protein. They are also relatively cheap, but canned beans are loaded with sodium and is really a pretty small amount of beans overall. I've started only buying dried beans. They take more work, yes but they save money and are much healthier! For $1.08 I purchased 1 pound of dried black beans. That 1 bag made bean quesadilla's and black beans and rice for my family. The black beans and rice recipe I use normally requires 3 cans of beans so just for one recipe I saved money buying dried. 3 cans of store brand costs $2.25 total with each can costing $0.75 so for one of the 2 recipes I made using dried beans I saved over $1.<br />To make them simply soak in water overnight (8-12 hours) then drain them. Once drained they are ready to be boiled for 1 1/2 hours or so until they reach the desired tenderness then add to your favorite bean recipe. If you forget to soak overnight as I frequently do you can boil the beans uncovered for 2 minutes then remove from the heat, cover and let soak for 1 hour. After that drain and boil as above. Enjoy your beans!Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-33981766261343611432010-06-17T08:12:00.003-04:002010-06-17T08:15:48.222-04:00Fabulous Blueberry MuffinsWith my find of blueberries at the farmer's market this week I set out on a mission to find the perfect blueberry muffin recipe. I used a recipe I found online, added a few things, reduced the sugar and oil and changed the spices a little. On the second try I came out with this recipe which is absolutely bursting with blueberry deliciousness! I made mine with freshly ground flour too :) The reduced sugar content really allows the blueberries to shine in this wonderful muffin that is not too sweet yet oh so satisfying. You won't be able to eat just one!<br /><br /><br />1 cup brown rice flour<br />½ cup millet flour<br />½ cup tapioca starch flour<br />1/3 cup granulated sugar<br />1 tablespoon baking powder<br />1 teaspoon baking soda<br />¾ teaspoon xanthan gum<br />¼ teaspoon salt<br />½ teaspoon cinnamon<br />1 ½ cups unsweetened fresh blueberries<br />½ cup milk <br />¼ cup oil<br />¼ cup applesauce<br />2 tablespoons honey<br />2 large eggs<br />½ teaspoon pure vanilla extract<br /><br />Combine dry ingredients in large bowl with wisk. Add blueberries and toss until coated with flour. In medium bowl, combine milk, oil and applesauce with wisk. Add in honey, eggs and vanilla. Mix well. Add wet ingredients to the dry. Stir gently with spatula until just combined. Spoon into greased muffin tin. Bake at 375 degrees for 20 minutes.<br /><br />Enjoy!Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-40768539241286935282010-06-16T13:40:00.002-04:002010-06-16T13:45:35.854-04:00Freezing Fresh ProduceAfter purchasing 4 pints of blueberries, I knew my family would not eat them all before they went bad. So I called a friend of mine to ask about freezing. I don't know if every fruit or veggie is freezable but blueberries are and many other produce items are as well. In speaking with her, she told me about this wonderful method of freezing things that prevents them from freezing into one big clump that must be thawed to get the amount you're looking for. She said to freeze the blueberries on a baking sheet in a single layer. After about 1-2 hours they are frozen enough you can place them in a freezer bag with out them sticking together. If a recipe says you need 1 cup of berries you can measure them without taking a hammer to the frozen pile of berries first. What an amazing concept! Well, I froze 2 pints of my blueberries last night and WOW! I now have a tupperware in my freezer of frozen blueberries that don't stick together :) I love that! If I want a smoothie during a ridiculously hot summer afternoon here, I can add some frozen blueberries for some flavor and chill. You can use this method with all kinds of fruits and veggies so they're always ready when you need them. Enjoy :)Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-21066328610388433352010-06-16T13:34:00.002-04:002010-06-16T13:38:47.781-04:00Weekly Trip to the Farmer's MarketSo I went to the farmer's market yesterday and left with quite the catch. My best purchase was 4 pints of blueberries for just $5! Now I'm working on perfecting a blueberry muffin recipe to be posted later. I spent a total of $18 and here's what I came home with:<br /><br />4 pints of blueberries<br />4 ears of corn<br />3 large pears <br />1 large basket of red potatoes<br />6 sweet potatoes<br />1 basket of yellow squash (and boy were they beautiful!)<br />1 bunch of banana's<br />4 medium zucchini squash<br /><br />I leave that place so excited every week. I'm already looking forward to what I can buy next time I go.Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-38142419035914023252010-06-04T18:45:00.003-04:002010-06-04T18:50:56.491-04:00Veggie PastaWell, that's what we call it for lack of a better term but it is DELISH! In fact, my 2 1/2 year old and my 15 month old are eating it now :) <br /><br />1 pound gf pasta (we use tinkyada brand whatever style floats our boat)<br />olive oil<br />1 medium lemon<br />carrots, peeled and sliced<br />squash, sliced<br />broccoli florets (we only do fresh, can't stand frozen)<br />spices<br /><br />Cook pasta according to package directions. In another pan, coat bottom with oil and add in carrots, squash and broccoli (how much is up to you). Cook until veggies are crisp tender. Drain pasta when it's finished cooking. In a big mixing bowl, combine pasta and veggies. Coat with oil as desired. Season as desired (I normally use one of McCormick's seasoning blends, my current favorite is the Perfect Pinch Garlic and Herb salt free variety). Cut the lemon in half and add the freshly squeezed juice. Mix it all up and enjoy!<br /><br />I know it's kind of vague but that's the beauty of it. You can make it taste however you want! It's fast, easy and best of all healthy! My son just asked for seconds :)Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-5277043599159514522010-06-01T13:27:00.002-04:002010-06-01T13:33:28.031-04:00Cheap ProduceYes that's right, CHEAP produce! A new friend of mine recently introduced me to the local farmer's market. I am a changed woman! I go there each week with about $15-20 and leave with so much more produce that is local and high quality! I spent just $15 today for this list of food:<br /><br />1 basket of green beans (probably about 1-1 1/2 pounds)<br />4 medium sized lemons<br />1 basket of red potatoes (at least 2-3 pounds)<br />4 large zucchini<br />1 bunch of banana's<br />1 large basket of peaches (I'd guess about 5-6 pounds)<br />6 ears of corn<br />1 bag of carrots (contains 4 large carrots that I will peal and slice)<br /> <br />I leave there every week just thrilled at the deals I got! When I grocery shop during the second half of the week I get more banana's (we fly through those things) and usually some greens and broccoli but other than that I only buy at the farmer's market. If you have one where you live, go check it out! It could save you loads of money!Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0tag:blogger.com,1999:blog-5435260921807261297.post-29652829034446621362010-05-18T13:38:00.006-04:002010-06-01T14:20:51.132-04:00Teff BrowniesOne grain I have discovered since going gfcf is teff. I LOVE it! There are two varieties, brown and ivory. I've only used the brown so far but now that I know how much I love teff I plan on keeping both around so I can use teff in more things without turning all my baked goods some form of brown or gray. Anyways, I was making brownies again using my <a href="http://foxeshaveholesjax.blogspot.com/2010/02/best-ever-brownies.html">other recipe</a> but wanted to make some changes (especially after finding out my dear son CN is reacting to coconut which is in my other recipe, though easily replacable). I can never leave a recipe the same. I decided to try using teff as I love the combination of teff and chocolate. So I made them and they turned out better than the others! I took them to my home Bible study and all the kids (gluten lovers I might add) scarfed them down so fast, none made it home :).<br /><br />2 T. oil<br />¾ c. sugar<br />1 egg<br />1/3 c. applesauce <br />¼ c. plus 2 tablespoons teff flour<br />¼ c. rice flour<br />2 tablespoons tapioca starch<br />1/4 cup cocoa powder<br />1/2 teaspoon baking powder<br />¼ teaspoon salt<br />1 teaspoon vanilla<br />¾ teaspoon guar gum<br /><br />Mix oil, sugar and applesauce. Add egg and mix well. Add in remaining ingredients and mix until well combined. Pour into a greased 9 in round or square pan. Bake at 350 for 40 minutes.Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com1tag:blogger.com,1999:blog-5435260921807261297.post-4929717264045420342010-05-11T07:38:00.002-04:002010-05-11T07:41:56.583-04:00Easy Basic PancakesSo it's been a while since posting but I've had lots of request for this recipe. I don't remember what website the original recipe was on but I've made some changes. My favorite thing about this recipe is NO SUGAR!!! It's sweetened completely with applesauce. It's a very flexible recipe also. Use whatever flours you have on hand as long as they equal the total amount and same with the starches. Try different types of fruit puree's to vary the flavor. I've even added cinnamon before.<br /><br />¾ c. rice flour<br />½ c. millet flour<br />¼ c. sorghum flour<br />3 Tbsp. cornstarch<br />2 Tbsp. potato starch flour<br />1 ½ tsp. GF baking powder<br />½ tsp. salt<br />2 eggs<br />3/4 - 1 c. milk substitute (less makes fluffier pancakes and more makes thinner pancakes)<br />1 c. applesauce<br /><br />Mix together dry ingredients. In a separate bowl, mix remaining ingredients. Add wet ingredients to the dry and mix well. Cook on heated griddle.Momma Foxhttp://www.blogger.com/profile/00875257784929749537noreply@blogger.com0