Summer (Mostly) Paleo and (Mostly) GF Eating

We have been going non-stop since our kids got out of school three weeks ago. We’ve been camping, had family in town for a week and then went on vacation. There has been a lot of GF/Paleo eating going on in that time. There has also been a lot of non-GF/Paleo eating going on as well. Here’s some of the things we’ve been eating at home and on the road that will help you if you are trying to eat GF/Paleo. These are also all great options even if you’re not trying to eat GF/Paleo.

Salad for Dinner: lettuce, red peppers, avocado, tomatoes, canned salmon, cucumbers and the juice of half a lemon and half a lime per salad (we did not add any additional salad dressing)

Mexican: This is great for company because everyone can create what they want. We had CrockPot refried beans, ground taco meat, tomatoes, lettuce, onions, flour tortillas, corn tortillas, cheese, corn taco shells, salsa, guacamole and sour cream

Polenta with Italian Sausage and Marinara (if you are trying to stay away from gluten, make sure you know what’s in your sausage. Sausages can have a lot of fillers, some of which may contain gluten.) This dish is a good fit for our house because our kids like pasta…so they eat this dish with pasta and hubby and I substitute the polenta for the pasta.

Garlic Chicken with Tarragon We had this with roasted cauliflower and some berries on the side.

Grilled Sausages (we had cheddar bacon sausages), Cole Slaw, Chips and Fruit

Salad with a hefty scoop of albacore tuna salad in the middle with avocados and a little lemon juice

1 Comment

Filed under Uncategorized

Meal Ideas for Successful (mostly) Paleo and (mostly) Gluten-Free Eating

We have been mostly GF and Paleo for around two months now and it’s going really well. My husband is really pretty strict about what he eats, I had a Subway tuna wrap for lunch. I think the previous statement speaks volumes about our commitment to this. 😉

What I have found so far is that going GF/Paleo really isn’t that hard and the only thing I have noticed that I am not eating that I would normally eat are crackers and sandwich bread. We just don’t have sandwich stuff or crackers in the house anymore and it’s working out just fine.

Here are some lunch, dinner and snacks that we have been enjoying since the last time I posted. (There’s not a lot of breakfast stuff here because we’re eating basically the same breakfast foods I listed last time.)

Lunch: Chicken Salad made with leftover roasted chicken, chopped dates, celery and mayo

Dinner: Indian Chicken Curry
Breakfast for dinner with eggs, bacon, fruit and GF pancakes
Arctic char with lemon, salt, pepper and olive oil, roasted parmesan broccoli and fruit
CrockPot BBQ Apple Chicken
Hot Plate with ground hamburger, onions, garlic, broccoli, carrots, mushrooms and teriyaki sauce
Meatloaf (make meatloaf like you normally would, but instead of breadcrumbs use ground flaxseeds). We also put four strips of bacon on top of the meatloaf before cooking it.

Snacks: Banana bread


Filed under Definitely Making it Again

Update: Going (mostly) Paleo and (mostly) Gluten-Free

We are about three weeks into our new way of eating and it’s really been remarkably easy. We have hit a few bumps, but changing the way you’ve been eating isn’t going to come without a few hiccups. My husband has lost thirteen pounds in three weeks, so I think that says something. My husband also really wanted to try eating this way because of the prevalence of diabetes in his family…hoping that this would help stop the onset of diabetes in his own body by not eating things that could lead in that direction.

In my last post I listed some things we’d been eating, here are some additions if you would like to try them out as well. The one thing I have noticed is that we are eating a lot more veggies since we are trying to work them into breakfast, lunch and dinner.

Gluten-free cereal by KIND and Udi’s
Frittas and omelets with onion, spinach, ricotta and mushrooms
Vanilla or plain yogurt with blueberries and sausage on the side
Orange juice with a splash or two of carrot juice in it

Cucumber slices topped with salmon salad (like tuna salad, just with salmon)

Baked salmon with olive oil, salt and pepper, roasted parmesan broccoli and fruit
Chicken Curry with Cauliflower rice
Roasted Crockpot Chicken with salad and fruit
Cheeseburgers (with no bun) salad and fruit
Buttermilk Roasted Chicken (haven’t tried it yet, it’s on the menu for this week)
Chili Cilantro CrockPot Lime Chicken (haven’t tried it yet, it’s on the menu for this week)

Dang! (roasted coconut with salt and sugar…it’s really filling and SO good)


Filed under Uncategorized

Going Gluten Free

Don’t freak out…let me explain. My husband is going gluten-free for health reasons and I am going along for the ride. I don’t expect to be exclusively gluten-free because I don’t have to be and because there’s a lot of things out there that I like to eat that require gluten, especially if they are going to be tasty. Let’s me honest. I love pie…real pie. I also love baguettes with butter that are dripping with honey. BUT I must also tell you that going gluten-free hasn’t really been as difficult as I thought it would be. We are about halfway through our first week, so I thought I would share what we’ve been eating so far and you can judge for yourself.

-Hardboiled eggs, breakfast sausage, banana, juice
-Gluten-free “granola” from Kind
-Breakfast Tacos-scrambled eggs, guacamole, cheese, salsa in a corn taco shell
-Breakfast Bowl-Scrambled eggs, guacamole, cheese, salsa

-Canned salmon mixed in with lettuce and tomatoes with a GF an olive oil and balsamic dressing
-Meatball lettuce wrap with GF terriyaki sauce
-Quinoa topped with an avocado, two over easy eggs with Paremesan sprinkled on top

-Cheeseburger Soup with a salad and some fruit
-Salmon and Baked Cinnamon/Cumin Carrots with a salad and some fruit
-Slow Cooker Coq au Vin with a salad and some fruit
The recipes for dinner came from two cookbooks that I would recommend even if we weren’t going gluten free: Wheat Belly Cookbook and Well Fed.

-almond and salted cashew nut mix
-Hummus with crackers
-Hummus with cucumbers
-Tortilla chips and salsa
-Tortilla chips and guacamole
-Fruit…mostly bananas and grapefruit

Leave a Comment

Filed under Uncategorized

The Best Nacho Cheese Sauce I Have Ever Made

Our youngest child got it in his head that I needed to make nacho cheese sauce while we were in the middle of grocery shopping last weekend. I don’t mind making nacho cheese sauce, but I didn’t have a recipe…thank goodness for smart phones. I looked one up real quick and we got all of the ingredients. This is the best nacho cheese sauce I have ever made.

4 oz. pepper jack cheese, shredded
4 oz. cheddar cheese, shredded
1 tablespoon cornstarch
1 (12 oz.) can evaporated milk, divided
2 teaspoons hot sauce OR 1/3 cup salsa

Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated.

Stir in 1 cup evaporated milk and the hot sauce/salsa.

Cook, stirring often, over medium-low heat until thickened, smooth and bubbly.

Stir in additional evaporated milk, if needed, until desired consistency is reached.

Add extra hot sauce/salsa to reach desired consistency and/or heat.

What did the family think? Only three of us were home to try this, but it was gone in a HURRY!

Where did this recipe come from? I adapted it from Kitchen Simplicity and they adapted it from Serious Eats.

photo from Just a Pinch

1 Comment

Filed under After School Snacks, Definitely Making it Again, Mexican, Six Ingredients or Less, Super Easy to Make

Crescent Roll Cheesecake

This recipe has been all over Pinterest. I couldn’t resist…it has cream cheese in it. Yum!

-2 cans crescent rolls (I used the kind from Immaculate Baking.)
-2 (8oz) packages cream cheese (softened)
-1/2 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon and sugar to sprinkle on top

Preheat oven to 350 degrees.

Unroll and spread one can of crescent rolls on bottom of ungreased 9×13 inch pan. Be sure to smooth out the seams before adding the filling.

Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams.

Spread melted butter over the top and sprinkle with cinnamon and sugar.

Bake for 20-30 minutes.

We had this with bacon and eggs…everyone loves breakfast for dinner.

What did the family think? The kids LOVED these!

Did I change anything? I think these might also be good of you took out the sugar and cinnamon and added some berry jelly in with the cream cheese. I haven’t tried it, but it might be a nice variation.

Where did this recipe come from? PinCookie

Photo from PinCookie

Leave a Comment

Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Desserts, Vegetarian

Garlic Parmesan Pull Apart Bread

So, we love carbs at our house. Love them. I am a big label reader, however, so I was SUPER happy when I found these rolls in a can that met my label reading standards. Woot!

My family loved these and we also thought it would be great if we could make a sweet version with cinnamon and sugar. Maybe I will get to that next week, in the meantime enjoy this yummy goodness.

1 can of refrigerated biscuits (not the flaky layers kind)
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning

Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.

While the butter melts, cut the biscuits into quarters.

In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

Bake at 350 degrees for 20- 25 minutes until golden brown. Turn out on a dish and enjoy!

What did the family think? They LOVED it!

Where did this recipe come from? I have seen this on Pinterest a lot, but I got this version from The Virtuous Wife

Photo from Gumbo Gang

Leave a Comment

Filed under Bread, Definitely Making it Again, Easy, Everybody Ate It, Italian, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

Breakfast Grilled Cheese

The people at Food Network magazine must have been thinking of us then they put out this month’s addition of their magazine…the whole magazine focuses on cheese. Cheese!!!

We made this last weekend and it is SO tasty! It’s a little on the sweet side, so it might make a fun dessert, too.

1/3 cup whipped cream cheese
1/4 cup small-curd cottage cheese
2 tablespoons confectioners’ sugar, plus more for topping
4 frozen waffles (untoasted)
1 to 2 tablespoons jam (any flavor)
1 tablespoon unsalted butter, plus more if needed
Ground cinnamon, for topping

Mix the cream cheese, cottage cheese and confectioners’ sugar in a medium bowl.

Spread 2 waffles with the jam, then top with the cream cheese mixture; cover with the remaining 2 waffles.

Melt the butter in a large skillet over medium-high heat. Add the sandwiches and cook until golden and crisp, about 3 minutes per side, adding more butter to the pan if needed. (Adjust the heat if the waffles are browning too quickly.)

Let the sandwiches rest 1 minute before serving. Sprinkle with confectioners’ sugar and cinnamon.

What did the family think? Only two of us ate these, but we both liked them. The only thing I would change is that I didn’t like the cheese part still being cold when the waffle was nice and toasty. Maybe next time I will let the cheese filling sit for a while to get closer to room temperature before I start cooking.

Where did this recipe come from? Food Network Magazine

photo from Food Network

Leave a Comment

Filed under After School Snacks, Breakfast, Definitely Making it Again, Desserts, Vegetarian

Parmesan Green Beans

We love cheese around here and things really do taste better when you put cheese on them. My oldest not only will eat these, but he likes them. Likes them!!! They are super easy too!

Frozen green beans (You’ll need enough to feed however many people will eat them.)
Olive Oil

Preheat oven to 425 degrees.

Defrost green beans in the microwave. They can still be a little frozen, just not in a huge chunk of ice.

Spread green beans out on a cookie sheet and pour on a few dollops of olive oil. Stir around to coat most of the green beans with the olive oil.

Sprinkle with a little salt and pepper.

Bake for about 12 minutes.

Take out of oven and sprinkle with Parmesan.

What did the family think? They love them. (excpet the youngest who is “allergic to all things green)

photo from The Accidental Southerner I just discovered this blog and am loving it so far.

Leave a Comment

Filed under Definitely Making it Again, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

Ricotta Pumpkin Pancakes

These were a huge hit at our house and I just happened to have everything I needed to make them.

1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon orange zest
2 extra large eggs, separated
2 tablespoons maple syrup
1 cup buttermilk
2 tablespoons unsalted butter, melted
1/2 cup pumpkin puree
1/4 cup ricotta cheese
1/4 teaspoon vanilla extract

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, spices, and orange zest. Set aside.

Separate the egg yolk from the egg white into two separate bowls. The yolk should be in a medium-large bowl. Whisk the yolk together with the maple syrup, buttermilk, melted butter, pumpkin, ricotta, and vanilla extract until completely combined.

Add the dry mixture in thirds to the wet, and gently whisk together until a batter forms.

Using a hand-held mixer, whip the egg whites to medium-firm stiffness. If you dip a beater into the frothy whites, and turn it upside down, the peak should droop just a little and hold. Fold the egg whites into the batter in halves using a spatula. There should be occasional pieces of egg white visible in the batter.

Heat a griddle over medium heat. Melt a little butter on the griddle and pour the batter to form 4″ pancakes. They will spread just a little, and this size is comfortable for flipping. Don’t flip the pancakes until the sides are visibly firming up, and multiple holes appear in the batter, about 3 – 4 minutes. Flip and cook for another minute or until cooked through.

Serve with butter and maple syrup.

What did the family think? Everyone loved these!

Where did this recipe come from? The Wimpy Vegetarian

photo from Glitter and Ganache

Leave a Comment

Filed under Breakfast, Definitely Making it Again, Everybody Ate It, Lent, Vegetarian