Daily Food Journal Day 3: Oct 24, 2010

Church!
Sundays are uber-hectic in our household. We need to be there by 7:30 (ish...grace is good.)  Most Sundays we stay both services so we don't get home until after 1 PM.  It's a great time, but a lot of meal planning goes into making sure everyone stays fed so the temptations of snacks in class are easily diverted.  I say meal planning, but really it's all about the snacks on Sundays.

Breakfast:
Leftover Applesauce Pancakes (This is the last day I'm feeding them these...I fear a revolt.)
I had an apple with peanut butter and coffee...

Snacks:
Apples, raisins, prunes (Asher and I love these,) tortilla chips, celery and peanut butter

Lunch:
Late lunch, after 2PM, but everyone was full from snacks...
Leftover Yellow Vegetarian Thai Curry

Dinner:
Light dinner since our lunch was late.
Food Should Taste Good Multigrain Chips
Hummus
Kippered snacks (we all love these)
Leftover Golden rice

Dinner Mediterranean Style

Gluten-Free Vegan Pumpkin Pie

I know I am a tad bit obsessed with pumpkin right now, but it's just the perfect food.  I won't even mention the vitamins and fiber, and naturally sweet flesh...it's just plain scrumptious.  So I tried out a recipe that blew me away last night.  I adapted it from gluten free goddess, (love her!)  It's great because I don't even have to mess with the crust, (not my favorite part of baking.)  It creates it's own delightful hint of a crust that dares you to have another slice.
Go ahead.
Bite into it.
It's such a sexy pie.
Plus, I broke down the calories, (because I couldn't resist,) and guess what?  Only 150 calories per slice, 4.6 grams of fat and 2.5 grams of fiber.  If you're doing weight watchers, this is only 3 points per slice.  Yumm.  So this is like marrying the hot guy, who loves kids and you and is handy around the house.  (Basically, my husband.)

Without further ado, the best part of Thanksgiving...

Pumpkin!

Gluten Free Vegan Pumpkin Pie
Makes 8 slices


15-oz can pumpkin
1 1/2 cups almond breeze vanilla milk
2 teaspoons vanilla
2 tablespoons olive oil
1 tablespoon flaxseed meal
3/4 cup organic light brown sugar
1/2 cup flour
2 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Preheat oven to 350 degrees and lightly grease pie pan.  Blend all the ingredients together in a stand mixer until luxuriously smooth.  Pour into pie pan and bake for just under an hour, (until the edges are brown and the top is firm.)  Let cool slightly to allow it to set.  Enjoy.

The texture at first made my husband wonder if it needed more time.  But the pie sets beautifully, with a wonderful silk texture that will win even the most critical pie eaters. 
Pumpkin

Daily Food Journal Day 2: Oct 23, 2010

Breakfast:
Kept it simple with apple slices, celery, peanut butter and honey drizzled over it.  Hey, it's Saturday, I need a break.  And the kids loved it.

Breakfast of champions

Lunch:
Rice with Beans and sauteed veggies.

Still steaming...

Mid-Munch

Kids skipped the veggies.

The veggies were a montage of in season produce I had around the house from a friend who hooked me up at a local grower.

Can you believe the fresh goodness?

So I sauteed in a tablespoon oil, onions, zucchini, tomatoes,  yellow squash, garlic carrots that had been lightly steamed, celery, and cabbage.  When soft, I served over rice and beans.

Rice and beans are a staple in our diet.  It keeps this diet frugal and it creates a complete protein.  Also, cabbage is a staple.  I usually chop it up and serve it raw over a steaming rice bowl.  It adds a bunch of vitamins and a satisfying crunch.

Dinner:
Yellow Vegetarian Thai Curry

New Daily Food Journal!

When I tell people we don't eat gluten, eggs, dairy or most meats and processed sugars, the first response is, "What do you eat?"  So, I'm thinking I'm going to show you...every meal...every day.  Sounds nuts?  Pretty much.  But this is a great way to introduce you to gluten-free, allergy-free cooking if you're new to this.  You can see the good the bad and the bland of everyday life.  And as you get familiar with staples and recipes, you'll be able to adapt as needed.  (Added bonus:  I'm hoping this improves my photographic eye.)


So, here's day 1, OCT 22, 2010

Breakfast:
Applesauce Pancakes for the Husband and Kiddos.  I stuck to an apple.


Lunch:
Chili From Jeff's dad, Lee and Gluten Free Honey Cornbread
(I promise to get the recipe for this chili for you.  It is delicious!)

Chili and Cornbread...yum!

Dinner:
Rice bowl with beans and cabbage and left over squash yumminess from rattatouille the night before.

Rattatouille

GF/ Honey Cornbread

Just in time for Thanksgiving!

Honey Cornbread

Gluten-Free/Dairy-Free/Egg-Free Cornbread

1 1/4 cups Bob's Red Mill Cornmeal
1/2 cup Masa Corn Flour 
1/2 cup Cornstarch 
1/3 cup honey
2 teaspoons baking powder
1 1/2 teaspoons Xanthan Gum
2 tablespoons flaxseed meal
6 tablespoons water
1 cup almond milk (or soy or rice)
1/3 cup canola oil

Preheat the oven to 350 degrees.  Place a well oiled iron skillet in it to warm if you like your cornbread with crusty edges.  Blend together all the ingredients, (measuring the oil out before the honey so the honey won't stick to the 1/3 measuring cup.)  Pour into the preheated skillet, (or another greased baking dish) and cook for 25-30 minutes or until edges are lightly browned and the top is firm.  Serve warm with honey drizzled on top.

GF/Dairy Free/Egg Free AppleSauce Pancakes

We burned the midnight oil putting in our new furnace the other night.  I knew I wasn't going to want to make pancakes when I woke up, so I threw a batch of these together at night and just reheated them for breakfast the next morning.  The kids ate them.  I was more than happy.

Gluten-Free Egg-Free Dairy -Free Applesauce Pancakes

2 cups gluten free Arrowhead Mills Gluten-Free Pancake & Baking Mix 
1 Teaspoon Cinnamon
1 teaspoon Xanthan Gum
2 Tablespoons Bobs Red Mill Whole Ground Flaxseed Meal 
6 Tablespoons water
1 cup applesauce
1/2 cup Almond Breeze, Vanilla, 32 oz.

Mix all the ingredients and place on a heated, greased griddle in 1/4 cup servings.  Flip when bubbles start to show.  Serve warm or refrigerate and reheat the next day. 
Apples

Gluten-Free Egg-Free Pumpkin Cookies

I am going to do a series of recipes leading up to Thanksgiving that will involve gluten free, egg free and dairy free ingredients.  Most of the time, I try to do all three.  But sometimes, it will be one or two of them.  In any case, Thanksgiving is a great time to branch out and try new things, and these are the weeks to get practicing!  Good luck and have fun.

These cookies are perfect to bring over to someone's home if you'll be away this Thanksgiving.  You can even stow them in your luggage if you have to make a flight.  Yummy.

Photo by Crystl

Gluten-Free/Egg-Free/Dairy-Free Pumpkin Cookies

• 1 cup cornstarch
• 1 cup white rice flour
• ¼ cup masa flour (or sorghum flour)
• 1 teaspoon xanthan gum
• 1 teaspoon cinnamon
• 1 ½ teaspoon pumpkin pie spice
• 1 teaspoon baking powder (gluten-free kind)
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup melted butter (or dairy-free margarine)
• 1 cup packed brown sugar
• 1 (15 oz.) can pureed pumpkin
• 2 tablespoons flaxseed meal
• 6 tablespoons water
• 1 teaspoon vanilla extract
• 2 (12 oz) packages chocolate chips (or dairy free chocolate chips)

Directions

1. Preheat oven to 350 degrees. Grease baking sheet.
    
2. Mix cornstarch, rice flour, masa flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Beat butter and brown sugar in large mixer bowl until creamy. Beat in pumpkin, flaxseed meal, water and vanilla extract. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto prepared baking sheets.
    
3. Bake for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes. Move to wire rack to cool. Serve warm.

Pumpkin